Ingredients:

1-1/2 quarts chopped green tomato

1 quart chopped tart apple

1 package seedless sultana raisins

3/4 cup lemon juice

2 cups sorghum

1-1/2 cups sugar

6 tablespoons browned flour

A sprinkle of salt

 

Direction:

Pare the tomatoes thinly, and grind through the food mill set with a coarse knife, or chop with a knife. Grind or chop the apples in like manner, mix with tomato, lemon juice, sorghum, sugar, raisins and sprinkle of salt, and bring gradually to a boil. Blend the browned flour with cold water to a smooth paste, and add to the boiling mixture. Let boil continuously for 15 minutes, care being taken that it does not scorch; then set aside in a crock, in a cold place. Line a pie tin with pastry, add the cooked fruit, sprinkle with small bits of vegetable butter, cover with a perforated crust, brush with mil, and bake the same as apple pie. This filling should be made a few days before suing, as it will have far richer flavor than if used freshly cooked.