Pastry for 9-inch double crust pie
4 c. peeled and thinly sliced green tomatoes
1 1/2 c. sugar
1/4 tsp. salt
3 tbsp. flour
2 tbsp. minute tapioca
Grated rind of 1 lemon
1/3 c. fresh lemon juice
2 tbsp. butter

Preheat oven to 425 degrees. Arrange tomato slices in a pastry-lined 9 inch pie plate. Combine the salt, sugar, flour and tapioca, and cover with tomatoes with the mixture. Sprinkle lemon rind and juice over the top. Dot with butter. Add top crust.

Crimp edges to seal. Bake at 425 degrees for 15 minutes. Then reduce to 350 degrees and bake 30 minutes longer. When pie starts to bubble, turn heat to 325 degrees to prevent dripping. This pie should sit several hours before cutting. Refrigerate when it cools. Chill overnight but let it stand at room temperature for 20 minutes before serving. Serves 8.