Instructions: Preheat oven to 425 degrees.

Briefly immerse tomatoes in boiling water, then in ice water; slip off skin and discard. Slice tomatoes thinly with a serrated knife. Toss with lemon juice.

In a large bowl, blend together sugar, nutmeg, cinnamon, salt and flour. Add tomatoes; toss. Place bottom crust in a 9-inch pie pan. Add tomato mixture. Cover with top crust, flute edges and cut vents. Bake until tomatoes are soft and crust is lightly browned, about 50 to 60 minutes.

Yields 8 servings.

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