Pastry for 2-crust pie
4 c. peeled, thinly sliced green tomatoes
1 1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
4 to 5 Tblsp. flour
2 Tblsp. lemon juice
To peel tomatoes easily, immerse in boiling water
until skins will slip off (about 3 minutes.)
Blend together sugar, cinnamon, nutmeg, salt,
flour and lemon juice in bowl. toss with green
tomatoes.
Place in pastry-lined 9"pie pan. Adjust top
crust and flute edges; cut vents.
Bake in hot oven (425 F) until tomatoes are soft
and crust is lightly browned, about 50 to 60
minutes.
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