Top and bottom pie crust
1 1/3 c. sugar
6 2/3 tbsp. flour
1 1/2 tsp. salt
1 1/3 tsp. cinnamon
4 c. quartered and sliced green tomatoes
4 tbsp. lemon juice
1 1/3 tbsp. grated lemon rind
1 1/3 tbsp. butter

Mix together the sugar, flour, salt and cinnamon. Combine tomatoes, juice and rind and mix lightly through flour mixture. Pour filling into bottom crust. Dot with butter. Cover with top crust. Bake 425 degrees 35-45 minutes until golden brown.