Jan's Favorite Recipes

Preheat oven to 425°. Prepare recipe for pastry for a double crust pie. Roll dough out to a 14 inch circle. Fit dough into a 9 inch pie pan. There will be a wide overhang of pastry. Try to roll the dough so that it is not thin or split around the edges. This pie is liquid as it cooks and will leak if there are cracks. Wash the tomatoes and cut them into 1/8 inch thick slices, and cut the slices into half moons; discard the stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon zest and juice, and vinegar. Stir and set aside. Combine the sugar, cornstarch, salt and spices in a small bowl. Sprinkle 2 tablespoons of this mixture over the pie crust, and toss the rest with the sliced tomatoes. Turn the tomato mixture into the pie crust and dot with butter. It will be very runny. Fold the wide overhanging edge of the pastry in toward the center to cover the outer portion of the filling, leaving about a 5 inch opening of filling. Place the pie on Bake the pie for 15 minutes. Reduce the heat to 325 degrees and bake for another 50 minutes, or until the filling is bubbling and crust is golden brown. Let the pie cool completely before cutting; the hot filling is very liquid at this point. It will tighten up and be of good cutting consistency when served at room temperature. If desired, dust the top of the pie with confectioners' sugar just before serving.