2 unbaked pie crusts
3 c. green tomatoes, sliced
1 1/2 c. sugar
1/4 tsp. salt
5 tsp. grated lemon zest
1/4 tsp. cinnamon
5 tbsp. lemon juice
1/4 c. butter, unsalted

Preheat oven to 350°F°F. Place a layer of tomatoes in bottom of pie crust. In a bowl, combine sugar, salt, lemon zest, cinnamon, lemon juice, and butter; blend. Pour 1/3 of the mixture over the tomatoes in the pie shell. Make another layer of tomatoes and repeat. Roll out the second pie crust and place over the filling. Pinch edges together and make several slits in the top.

Bake for 45 minutes, or until it is bubbling and golden brown.