Green tomato pie

Pie dough: cut chilled lard into the flour and salt, add water a tablespoon at a time until it clears the sides of the bowl, and chill.

Cut a small X in each tomato skin and scald them in boiling water — not cooking them, just until the skins will come away; firmer tomatoes need longer.

Peel the tomatoes, finishing with a peeler where the skins cling.

Remove the tough core, then halve, quarter and cut into quarter inch slices.

Toss the tomatoes with a tablespoon of lemon juice.

Whisk the sugar, flour, salt and nutmeg together, then fold the tomatoes through.

Let the chilled dough sit at room temperature about fifteen minutes to soften before rolling.

Roll the base an inch wider all round than the pie dish, fill with the tomato mixture, lay the top piece over, moisten the edge and seal, crimp, and cut steam vents.

Bake at 450F for 15 minutes.

Turn down to 350F and bake a further 25 to 30 minutes, shielding the edge if it starts to burn.

Cool on a rack.