This pie does not sound very appetizing, but it is very good. It is a good, tasty way to use up your tomatoes in the fall when you are tired of them.

1		recipe pastry for a 9 inch double crust pie
4	cups	sliced green tomatoes
1¼	cup	white sugar
1	tsp.	lemon juice
2	tbsp.	all-purpose flour
1	tsp.	ground cinnamon
1	pinch	ground nutmeg
1	pinch	salt
2	tbsp.	butter

1. Preheat oven to 375°F (190°C). Roll pastry and line a 9 inch deep-dish pie plate.
2. In a large bowl, combine sliced tomatoes, sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss lightly to mix. Pour into pastry lined deep-dish pie plate.
3. Put little dabs of butter in about 4 or 5 places around the top of pie then cover with pastry. Make slits wherever you please.
4. Bake at 375°F (190°) for 10 minutes then reduce heat to 350°F (175°C) and continue baking until golden and bubbly.

Makes 1 pie