Pastry for double crust pie
2 tbsp. flour
1 1/4 c. sugar
4 c. sliced green tomatoes
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 c. lemon juice
1 tbsp. grated lemon peel
2 tbsp. butter

Roll out half of pastry and fit into a 9 inch pie pan. Set aside.

Mix flour and sugar. Sprinkle 1/4 of mixture into pie shell. Cover with tomato slices. Sprinkle with salt and top with remaining sugar mixture. Sprinkle cinnamon, lemon juice and put evenly over top of pie. Dot with butter.

Cover with top pastry. Make slits in top crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 50 minutes longer.