This recipe was clipped from a newspaper and found in a large collection, marked date is 1994. I’ve typed it below along with a scanned copy.

GREEN TOMATO PIE

Pastry for 2-crust 8- or 9-inch pie
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons flour
3/4 teaspoon cinnamon or apple pie spice
2 cups thinly sliced green tomatoes (one slightly pink for eye appeal, optional)
1 apple, peeled and sliced (optional)
1/4 cup plumped golden raisins (optional)
3 tablespoons butter
1/2 teaspoon vanilla
1 to 2 teaspoons vinegar or lemon juice

In small bowl blend sugar, salt, flour and cinnamon or apple pie spice. In large bowl combine tomato slices with apple slices and raisins, if desired. Add dry ingredients and toss lightly. Turn tomato mixture into bottom crust. Dot with butter and sprinkle on vanilla and vinegar or lemon juice. Add top crust, flute and finish as desired. Bake in 375-degree oven 45 minutes, or until crust is golden and filling is tender. Makes 6 to 8 servings.