Ingredients
1 cup packed light brown sugar1/3 cup all-purpose flour2 tablespoons lemon juice1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/4 teaspoon salt3 medium green tomatoes (about 1-3/4 pounds), cored and cut into thin wedgesDough for double-crust pie
Preparation
Preheat oven to 425°. In a large bowl, mix the first 6 ingredients until blended. Add tomatoes; toss gently to combine.
On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake 15 minutes. Reduce oven setting to 350°. Bake 35-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
