4 c. peeled, thinly sliced green tomatoes
1 1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
4 to 5 tbsp. flour
2 tbsp. lemon juice

Blend together sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl. Toss with green tomatoes. Place in pastry lined 9 inch pie pan. Adjust top crust and flute edges; cut vents. Bake in hot 425 degree oven until tomatoes are soft and crust is lightly browned, about 50 to 60 minutes.