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

To peel tomatoes easily immerse in boiling water until skins will slip off (about 3 minutes). Blend together sugar, cinnamon, nutmeg, salt, flour, lemon juice in bowl. Toss with green tomatoes. Place in 9 inch pie pan. Adjust top crust and flute edges. Cut vents. Bake in hot oven (425 degrees) until tomatoes are soft and crust lightly browned, 50 to 60 minutes.