6-8 med. sized green tomatoes
2 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 c. sugar
2 tbsp. cornstarch
1 tbsp. butter
Pastry for 9" double crusted pie

Wash tomatoes, peel and slice 3/8" thick. Combine with lemon juice, lemon rind, salt and cinnamon in saucepan, cook 15 minutes, stirring frequently.

Mix sugar and cornstarch. Add butter and cool slightly. Line 9" pie pan with pastry and pour in mixture. Cover with pastry, seal edges and cut several gashes to allow steam to escape. Bake in preheated 425 degree oven for 40 to 50 minutes. Serve warm or cool. 8 servings.