6 large green tomatoes
1 tablespoon salt
1 large lemon, peeled
1 1/2 cups granulated sugar
2 tablespoons flour
1 teaspoon nutmeg
2 tablespoons butter
Pastry for double-crust pie

Slice tomatoes and stir in salt. Let stand at least 1 hour. Drain off all juice. Make enough pie crust for a double crust pie. Sprinkle a little of the flour, sugar and nutmeg mixture in the bottom crust. Arrange slices of tomato in pan to heaping full.

Slice the peeled lemon on top of the tomatoes. Sprinkle the remainder of the sugar and flour with nutmeg on top. Dot with butter. Cover with top crust. Bake at 425 degrees F for 15 minutes. Reduce the temperature to 325 degrees F and bake for 45 to 55 minutes longer. May be served hot or cold.