This pie proves green tomatoes aren't just for frying! A great way to use those end-of-the-season garden tomatoes that refuse to ripen.

Green Tomato Pie

Unbaked pastry for 9-inch 2-crust pie (see recipe)
1 3/4 pounds green tomatoes, thinly sliced

1 1/4 cups sugar

3 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Dash of ground cloves

1 tablespoon plus 1 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons water

2 tablespoons butter or margarine

1. Roll out half the pastry and line a 9-inch pie plate; set aside in freezer until ready to use.
2. Place green tomato slices in a shallow dish. Add boiling water to cover, and let stand 5 minutes. Drain well, and set aside.
3. Combine sugar, flour, cinnamon, nutmeg, salt and cloves; stir well, and set aside.
4. Combine lemon rind, lemon juice, and water in a small bowl; set aside.
5. Place half of green tomato slices in pastry shell; sprinkle with half of sugar mixture. Drizzle evenly with half of the lemon juice mixture. Dot with 1 tablespoon butter. Repeat one more layer with remaining ingredients.
6. Roll remaining half of pastry to 1/8-inch-thickness; cut into 1/2-inch strips. Arrange pastry strips in a lattice design over green tomato mixture. Trim off excess pastry along edges. Fold edges under and crimp.
7. Bake at 425°F (220°C) for 50 minutes. Cool on a wire rack.

Serves 6 to 8.