Pastry for a 9-inch double pie crust
1½ Cups Sugar
2 Tablespoons all-purpose flour
½ Teaspoon ground cinnamon
½ Teaspoon ground nutmeg
¼ Teaspoon salt
4 Cups very thinly sliced tomatoes
2 Tablespoons cold butter, cut into small chunks
2 Tablespoons Freshly squeezed Lemon Juice
1. Heat the oven to 425 degrees.
2. Line a 9-inch pie pan with half of the crust, leaving a
3. n a medium bowl, combine the sugar, flour, cinnamon, nutmeg,
and salt. Use a fork or a whisk to stir everything together well. Add
the thinly sliced green tomatoes and toss gently to season them
evenly and well.
4. Transfer the seasoned tomatoes to the piecrust, and arrange them
so that they are mounded up a little in the center. Scatter the small butter
pieces over the top of the filling, and then sprinkle on the lemon juice.
5. Roll the remaining crust into a 10-inch circle. Place the top crust over
the tomatoes, pressing it down gently to touch the top of the tomato filling.
Trim away the extra pastry around the edges, and press the top and
bottom edges together firmly.
6. Fold up the bottom edges and crimp them, or press down on the edge
with the back of a fork, sealing and decorating the pie. Cut about 8 slits
around the top of the crust, so that steam can escape during baking.
7. Place the pie on the bottom rack of the oven. Bake for 10 minutes. Reduce
the heat to 350 degrees F and bake until the pie is bubbling with sweet juices
and a golden brown, about 40 to 50 minutes more.