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1
Heat the oven to 425 degrees F. Line a 9-inch pie pan with half of the crust, leaving a 1/2-inch overhang.
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2
In a medium bowl, combine the sugar, flour, cinnamon, nutmeg, and salt.
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3
Use a fork or a whisk to stir everything together well.
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4
Add the thinly sliced green tomatoes and toss gently to season them evenly and well.
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5
Transfer the seasoned tomatoes to the pie crust, and arrange them so that they are mounded up a little in the center.
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6
Scatter the small butter pieces over the top of the filling, and then sprinkle on the lemon juice.
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7
Roll the remaining crust into a 10-inch circle.
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8
Place the top crust over the tomatoes, pressing it down gently to touch the top of the tomato filling.
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9
Trim away the extra pastry around the edges, and press the top and bottom edges together firmly.
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10
Fold up the bottom edges and crimp them, or press down on the edge with the back of a fork, sealing and decorating the pie.
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11
Cut about 8 slits around the top of the crust, so that steam can escape during baking.
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12
Place the pie on the bottom rack of the oven.
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13
Bake for 10 minutes.
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14
Reduce the heat to 350 degrees F and bake until the pie is bubbling with sweet juices and a handsome golden brown, 40 to 50 minutes more.
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15
Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 30 minutes.
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16
Serve warm or at room temperature.
