Place diced green tomatoes and vinegar in a large bowl. Peel off the top sheet and invert the dough into a 9 inch glass pie pan. In a saucepan combine tomatoes with lemon juice lemon zest salt and cinnamon. Add butter and drippings. Stir into tomato mixture.
Gradually add 1 2 cup cold water pulsing until mixture forms a dough about 5 times. Make a lattice crust. Add tomatoes lemon peel and lemon juice. Pour into pie crust and cover with criss cross lattice crust. Press the dough into the bottom and up the sides of the pan.
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Turn out onto a lightly floured surface. Steps to make it. 4 in large bowl mix sugar 1 4 cup plus 3 tablespoons flour the nutmeg and 1 teaspoon salt. Cut 2 pounds green tomatoes into. Trim seal and flute edges.
Roll the larger portion of dough between 2 sheets of plastic wrap or parchment paper into a 12 inch circle. Bake at 350 for 1 hour or until tomatoes are tender. Roll out remaining pastry. In a medium bowl mix together sugar cinnamon cloves nutmeg salt and flour. Pulse until mixture resembles coarse crumbs about 10 times.
Pulse until mixture resembles coarse crumbs about 10 times. Roll the larger portion of dough between 2 sheets of plastic wrap or parchment paper into a 12 inch circle. Turn out onto a lightly floured surface. Line a pie plate with bottom crust. Gradually add 1 2 cup cold water pulsing until mixture forms a dough about 5 times.
In a medium bowl mix together sugar cinnamon cloves nutmeg salt and flour. Cook the spiced tomato mixture over low heat stirring frequently. Place diced green tomatoes and vinegar in a large bowl.
