This recipe is a good way to use up end-of-the-season tomatoes that haven't ripened. It's really a delicious way to get lots of fiber from the tomatoes and raisins, and the whole-wheat crust will give you another good reason to eat healthful food.

• Preheat oven to 425°F.

• Line pie pan with one of the pie-dough circles. Cut slits in the other pie-dough circle and set both aside in the refrigerator.

• Mix cornstarch, sugar, and cinnamon together in a bowl.

• Toss the chopped tomatoes, golden raisins, lemon juice, and lemon zest with the sugar mixture.

• Put the tomato filling into the dough-lined pie pan and put the butter on top of it. Cover the filling with the pie-dough circle with slits to form the top crust. Crimp the edges together to seal the crust.

• Bake for 20 minutes, reduce the temperature to 325°F, and bake 40 minutes longer. Cool completely and serve at room temperature or warmed.