2 med. green tomatoes, sliced thin
1 lemon, sliced thin
2 tsp. flour
Butter
1/2 tsp. salt
1 tbsp. flour
1/2 c. sugar
1 c. sugar
Double pie crust

Medium sized tomatoes are best for filling because they are less bitter and not as dry as smaller ones. Mix 2 teaspoons flour and 1/2 cup sugar and spread over bottom crust. Add tomatoes and lemon with salt and dots of butter. Mix 1 cup sugar and 1 tablespoon flour and spread on tomatoes. Top with crust. Bake 1 hour in slow oven, 300 degrees.