This is a great way to use green tomatoes on plants that just got hit with a freeze. I found it in an American Heritage Cookbook  from 1978.
- 2 ½ pounds Green Tomatoes
- ½ cup Sugar
- 4 tablespoons All Purpose Flour or Wondra Flour
- 1 ½ teaspoon ground Cinnamon
- 1 teaspoon grated Lemon Zest
- ½ teaspoon ground Nutmeg
- ½ teaspoon ground Allspice
- ½ teaspoon Sea Salt or Kosher Salt
- 2 tablespoons Butter
- Pastry for 2 crust 9 inch pie, homemade or store bought (I cheat and use store bought)
Preheat oven to 400 degrees.
Dunk green tomatoes in boiling water for 1 minute. Peel and remove core. Or don’t skin them for a bit more fiber. Cut into ¼ inch slices. In a medium saucepan combine with ¼ cup water. Bring to a boil and reduce heat to simmer. Simmer for 5 minutes. Remove slices from liquid and set aside. Mix sugar, flour, cinnamon, zest, nutmeg, allspice and salt into the liquid in the saucepan. Cook and stir until just boiling. Remove from heat. Add butter. Mix. Gently stir the slices. Cool for 10 minutes. While tomato mix is cooling line the pie plate with one prepared pie crust. Spoon in the tomato mixture. Place top crust over the tomatoes and adjust. Seal, crimp edges, cut slits to allow steam to escape from the baking pie. Sprinkle with additional sugar if wanted. Bake for about 40 to 45 minutes.
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