1-1/2 cups sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
3 cups thinly sliced green tomatoes (about 4 to 5 medium)
1 tablespoon cider vinegar
Pastry for double-crust pie (9 inches)
1 tablespoon butter
In a bowl, combine the sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. 2. Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.