Recipes

Wash the green tomatoes well; peel and slice.

In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon.

Cook tomato mixture over low heat, stirring frequently.

Combine sugar and cornstarch; stir into tomato mixture.

Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled.

Line a 9-inch pie plate with pastry; pour in tomato mixture.

Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape.

Bake at 435° for 35 to 45 minutes, or until nicely browned.

Serve warm or cooled.