2 lbs. green tomatoes
1 1/4 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. cinnamon
Juice of 1 lemon
2 tbsp. butter
2 deep dish pie shells

Wash tomatoes, cut out stem end but do not peel. In a large bowl, cut tomatoes in half lengthwise and slice thinly (1/8 inch). Cover with boiling water and let stand 3 minutes, drain. Pour lemon juice over green tomatoes.

Mix sugar, flour, nutmeg, cloves and cinnamon together. Sprinkle sugar mixture over the green tomatoes and toss lightly to coat.

Fill one of the pie shells with the tomato mixture, dot with butter. Cover with 2nd pie shell, fluting edges. Cut slits in center for vents. Bake in a 400 degree preheated oven for 50 to 60 minutes. Top should be golden brown.