Green Tomato Pie Filling

• 17 medium-size green tomatoes, chopped (about 6 3/4 pounds)
• 10 medium Granny Smith apples, peeled and chopped (about 4 3/4 pounds)
• 1 (15-ounce) package raisins
• 1 (15-ounce) package golden raisins
• 2 1/2 cups sugar
• 2 1/2 cups firmly packed brown sugar
• 2 cups water
• 1/2 cup cider vinegar (5% acidity)
• 2 tablespoons grated orange rind
• 2 tablespoons grated lemon rind
• 1 cup fresh lemon juice
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves

1. Combine all ingredients in a Dutch oven; simmer over medium-low heat, stirring often, 2 hours and 30 minutes or until tomato and apple are tender and liquid thickens.
2. Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in boiling-water bath 15 minutes.
4. Green Tomato Pie: Roll each refrigerate piecrust from 1 (15 ounce) package into 1/8-inch thickness. Press 1 pie-crust into a 9-inch pieplate; fold edges under and crimp. Spoon 4 1/2 cups Green Tomato Pie Filling into piecrust; dot with 2 tablespoons butter. Cut remaining piecrust into 1/2-inch strips; arrange in a lattice design over filling. Sprinkle evenly with 2 tablespoons sugar. Bake pie at 425u0b0 for 10 minutes; reduce oven temperature to 350u0b0 and bake 30 minutes or until golden.

green tomatoes, apples, raisins, golden raisins, sugar, brown sugar, water, cider vinegar, orange rind, lemon rind, lemon juice, ground cinnamon, ground nutmeg, ground cloves

Taken from www.myrecipes.com/recipe/green-tomato-pie-filling (may not work)