Two-Crust Sweet Green Tomato Pie

This filling can be used with your favorite basic sweet pie crust in a
9-inch pan.

3/4 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
or combined cinnamon and nutmeg
1/8 teaspoon salt
1/8 teaspoon ground white pepper
4 cups finely chopped green tomatoes
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut in pieces
For top of crust:
1/2 teaspoon granulated sugar
2 teaspoons heavy cream

In a large bowl, mix together sugars, flour, cinnamon, salt and pepper.
Sprinkle 2 tablespoons flour mixture across bottom of prepared pie crust
in pan. Add tomatoes and lemon juice to bowl with remaining flour mixture
and toss to coat tomatoes. Spoon mixture into pie shell and dot with
butter. Cover with top crust. Brush crust with cream and sprinkle with
1/2 teaspoon sugar. Bake 35-40 minutes at 425, or until crust is golden
brown and filling is bubbly. Cool on wire reack at least 1 hour before
serving.

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