3	cups	green tomatoes, sliced
3	tbsp.	flour
4	tsp.	lemon peel, grated
6	tbsp.	fresh lemon juice
3	tbsp.	butter
¾	tsp.	cinnamon
1 1/3	cups	sugar
¼	tsp.	salt
1	9"	double crust pastry

Combine first 8 ingredients in a bowl and pour into a pastry lined pie plate. Cover with top crust. Pierce crust with fork to allow steam to escape. Bake 10 minutes at 450°, reduce heat to 350°, and bake another 30 minutes.

Serves 6 to 8