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1
Grind the tomatoes using a food processor or food mill until they are a roughly textured consistency (this is mock mincemeat, after all!).
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2
Put the tomatoes in a large nonreactive saucepan, add the salt, and let stand for 1 hour.
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3
Drain the tomatoes, return them to the saucepan, and add water to cover.
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4
Place over high heat and bring to a boil and cook, stirring occasionally for 5 minutes, then drain and return to the saucepan.
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5
Peel, core, and finely chop the apples.
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6
Add them to the tomatoes, then stir in the sugar, raisins, cinnamon, allspice, nutmeg, lemon juice, and vinegar.
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7
Place over high heat, mix thoroughly, and bring to a boil.
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8
Turn down the heat as low as possible and simmer for 1 hour, stirring frequently to prevent the bottom from burning.
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9
Cool to room temperature, which could take as long as 1 1/2 hours.
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10
The filling will keep in the refrigerator for 7 to 10 days and also freezes well, if youd like to make it in advance or make extra to enjoy once green tomato season has ended.
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11
Preheat the oven to 425F.
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12
Line a 10-inch pie plate with 1 rolled-out crust.
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13
Spread the filling evenly in the crust, then cover with the second rolled-out crust.
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14
Seal and flute or crimp the edges and cut a few steam vents in the top.
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15
Bake for 15 minutes, then lower the oven temperature to 350F and continue to bake until the crust takes on a golden hue, about 35 minutes.
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16
Cool on a wire rack for 2 hours before slicing.
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17
Serve at room temperature or cold.
