This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Green Tomato Pie
6 medium-sized green tomatoes, 2 tablespoons water, 1/2 lemon sliced, 2 tablespoons cornstarch, 1 cup sugar, 1/8 teaspoon salt, 1/4 teaspoon cinnamon, 2 tablespoons butter, pastry.
Wash the tomatoes, remove stem and blossom end, and cut into thin slices. Cook the tomato, water, and lemon until the tomatoes are almost tender and drain. When the tomato liquid has cooled add the cornstarch, which has been mixed with the sugar and salt, and cook until thickened. Add the tomatoes, cinnamon, and butter, and mix thoroughly. Pour the hot mixture into a baked pastry shell, add the top sheet of dough and bake in a moderately hot oven (375° to 400°F.) for about 30 minutes, or until golden brown.