pastry for a double-crust
½	c.	sugar
2	tsp.	flour
		grated rind of 1 lemon
¼	tsp.	ground allspice
¼	tsp.	salt
4	c.	green tomato, peeled and sliced
1	tbsp.	lemon juice
3	tsp.	butter

Line a pie pan with pie dough.  Mix the sugar, flour, lemon rind, allspice, and salt together.  Sprinkle just a little of this at the bottom of the pie shell.  Arrange the tomato slices, a layer at a time, as you cover each layer with the sugar mixture, lemon juice, and a dot of butter of each slice.  Keep layering until you reach the top of the pie tin.  Cover with a latticed top and bake at 350° for 45 minutes.