6 md Tomato, green
2 tablespoon Lemon juice
1 teaspoon Lemon rind; grated
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
3/4 cup Sugar
2 tablespoon Cornstarch
1 tablespoon Butter or margarine
Pastry
Yield: 6 servings
Wash, remove stem ends, and slice the tomatoes. Combine with lemon juice, lemon or orange rind, salt, and cinnamon. Cook 15 minutes, stirring frequently. Mix sugar and cornstarch; add to tomato mixture and cook until clear, stirring constantly. Add butter or margarine. Cool slightly, then pour into a 9 inch pie plate lined with pastry. Cover with pastry and seal edges. Bake at 425 F. (hot oven) 40 to 50 minutes.