Double crust for 9" pie
2 tbsp flour
4 large unpeeled green tomatoes, thinly sliced
1/2 cup brown sugar
1 cup white sugar
1/4 cup lemon juice
1/2 tsp ground cloves
1 tbsp butter
Sprinkle flour over the bottom of the pie crust. Layer in tomato slices.
Mix sugars, lemon juice, and cloves together. Pour over tomatoes and dot with butter.
Cover with top crust, flute and vent. Bake at 425 for 15 minutes, then drop the heat to 375 for an additional 30 minutes.
Serve with vanilla ice cream. This makes a very juicy pie, but it's amazing. Very reminiscent of apple pie, but with a different texture.