You could do a green tomato salsa on the side for the pie:
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Prep Time: 15 minutes[/td][/tr] [tr][td]
Serving Description: makes approximately 2 cups[/td][/tr] [tr][td]
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Ingredients[/td][/tr] [tr] [tr] -[/td]
[/td] 6 green tomatoes, coarsely chopped[/td] [/tr] [tr] -[/td]
[/td] 1 jalapeño, large, seeded and finely chopped[/td] [/tr] [tr] -[/td]
[/td] 6 green onions, finely chopped[/td] [/tr] [tr] -[/td]
[/td] 1 1/2 tablespoons extra virgin olive oil[/td] [/tr] [tr] -[/td]
[/td] 2 tablespoons fresh lime juice or red wine vinegar[/td] [/tr] [tr] -[/td]
[/td] 1 teaspoon kosher salt[/td] [/tr] [tr] [/td]
[/td] freshly ground black pepper, to taste[/td] [/tr] [tr] -[/td]
[/td] 1/4 cup sweet onion, finely chopped[/td][/tr][/table][/td][/tr][/table]Combine them all; cover and let sit for at least two hours at room temperature or overnight in the fridge.