Windfall Tomatoes

 A strong wind knocked off some green tomatoes.  And you know me.  I couldn't let them go to waste. 

Green Tomato Pie

From Taste of Home 

• 1-1/2 cups sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch salt
• 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. 
• Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Or top with a regular crust, brush with egg, sprinkle with sugar and make slits.  Trim, seal and flute edges. Bake at 350° for 1 hour or until tomatoes are tender. Cool on a wire rack to room temperature. Store in the refrigerator. Yield: 6-8 servings.
•  1 serving (1 piece) equals 433 calories