3 cups diced green tomato (about 4-5 medium tomatoes)
1 ½ cups white sugar
¼ cup brown sugar
1 tsp ground cinnamon
5-6 tablespoons flour
Pinch salt
1 tablespoon apple cider vinegar
Pastry dough for 9" double crust pie OR premade pie shell with additional premade dough for topping

Preheat oven to 350 degrees.
Combine sugar, flour, salt, and cinnamon in a bowl. Mix well. Add the tomatoes and vinegar; toss to coat. Fill bottom pie crust with mixture. Top with remaining pie crust. A lattice work topping is very simple and looks great, but you can just cut some simple lines to make sure the steam vents from your filling.
Bake for 1 hour on a cookie sheet (to prevent a spillover mess). Pie will appear gooey, but will set up after cooling. We recommend serving with vanilla ice cream!

Presented by Museum of Appalachia