To peel tomatoes easily, immerse in boiling water until skins will slip off (about 3 minutes). Blend together sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl. Toss with green tomatoes. Place in pastry lined 9" pie pan. Adjust top crust and flute edges; cut in vents. Bake at 425°F until tomatoes are soft and crust is lightly brown, about 50-60 minutes.
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