4 cups green tomatoes, sliced
Boiling water
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 (9-inch) piecrusts
1 tablespoon lemon juice (optional)
2 tablespoons butter
Preheat the oven to 425°. In a medium-size bowl cover the tomato slices with boiling water. Let stand 10 minutes. Drain on paper towels. In a mixing bowl combine the sugar, flour, cinnamon, and nutmeg. Place 1 piecrust in a 9-inch pie plate and trim the edges. Spread ½ cup of the sugar mixture in the pie shell. Arrange the well-drained tomato slices on top. Sprinkle with the lemon juice. Top with the remaining sugar mixture. Dot with the butter. Cover with the remaining piecrust. Make a few slits in the crust and flute the edges. Bake for 15 minutes and then lower the temperature to 375°. Bake an additional 30 minutes.
YIELD: 12 SERVINGS