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

Wash tomatoes, peel and slice. Combine with next 4 ingredients. Cook in a saucepan for 15 minutes, stirring often. Mix sugar and cornstarch. Add to tomato mixture and cook until clear, stirring constantly. Add butter and cool sightly. Line 9 inch pie pan with pastry and fill with mixture. Cover with top crust. Seal edges and cut several gashes to allow steam to escape. Bake at 425 degrees for 40 to 50 minutes. Can be served slightly warm or cool.