Ingredients
1-1/2 cups sugar5 tablespoons all-purpose flour1 teaspoon ground cinnamonPinch salt3 cups thinly sliced green tomatoes (4 to 5 medium)1 tablespoon cider vinegarDough for double-crust pie1 tablespoon butter
Preparation
Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge.
Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.
