6 c. thin sliced green tomatoes
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 c. sugar
3 tbsp. flour
1/4 c. fresh lemon juice
2 tbsp. butter
2 pie crusts

Place tomatoes in medium bowl. Add boiling water to cover, let stand 3 minutes. Drain. Mix sugar and spices with flour and salt in small bowl.

Arrange tomatoes in layers in pie shell; sprinkle each layer with sugar and lemon juice mixtures. Dot with butter. Bake 450 F. for 10 minutes, then 350 F. until tomatoes are tender and crust is golden brown, about 30 minutes.