• Preheat the oven to 350 degrees.
• Evenly line a 9-inch pie pan with 1 crust, allowing the extra to hang over the edge of the pan.
• Mix the tapioca, cinnamon, cloves and sugar together. Spread one quarter of the mixture over the crust.
• Dot it with half the butter, then arrange half the tomato slices and half the apple slices in the pan.
• Sprinkle them with half the lemon juice and half the zest.
• Spread one quarter of the dry mixture over the slices, then repeat the layers with the tomatoes, apples, lemon juice and zest.
• Spread the remaining dry mixture on top and dot it with the remaining butter.
• Top the filling with the other crust, venting it with a knife to allow steam to escape. (Or use a lattice pattern for the top crust.) Crimp the edges of the crusts together or press them with a fork.
• Combine the egg and cold water to make an egg wash and brush it onto the crust.
• Bake for 50 to 55 minutes. (If desired, cover the edge of the pie with strips of aluminum foil to prevent burning the first 30 minutes of baking.)
• Allow the pie to cool before cutting so the filling thickens. To serve, top with whipped cream or vanilla ice cream, if desired.
1/4 cup Minute Tapioca
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 cup sugar
2 Tbsp. cold butter, sliced into small pieces
3 1/2 cups thinly sliced green tomatoes
1 cup thinly sliced Granny Smith apples, unpeeled
2 Tbsp. freshly squeezed lemon juice
2 tsp. grated lemon zest
1 egg, lightly beaten
1 Tbsp. cold water
This article appears in Aug 1-31, 2005.