Pastry for 2 crust pie
1 1/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 tbsp. lemon juice
4 c. green tomatoes (peeled, thinly sliced)
1/2 tsp. nutmeg
4 to 5 tbsp. flour

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