Step 1

Preheat the oven to 350°F. Combine the sugar, flour, cinnamon and salt in a large bowl. Add the thinly sliced green tomatoes and the cider vinegar to the bowl. Toss the tomatoes in the ingredients until they're coated.

Step 2

On a lightly floured surface, roll out half the pie crust into a circle large enough to fit a 9-inch pie plate. The dough should be about 1/8-inch thick. Move the circle to the pie plate, press it into place and trim the overhang to 1/2-inch beyond the edge of the plate.

Step 3

Pour the tomato filling into the pie shell and dot the top with butter. Roll out the rest of the pie dough into a 1/8-inch-thick circle; cut the dough into 1-inch wide strips. Weave the strips into a lattice on top of the pie filling. Trim and seal the strips to the edge of the bottom crust, then flute the edge all around. Editor's Tip: Don't fear the lattice pie! Avoid cutting the strips too thin, especially if you're a beginner (that will mean more weaving!). Lay the first strips on top of the pie, then fold back every other strip, lay down a new strip perpendicular and repeat.

Step 4

Slide the pie into the oven and bake the pie until the tomatoes are tender, about one hour. Move the pie to a wire cooling rack; cool it to room temperature before slicing and serving. Editor's Tip: Protect the bottom of your oven! Place a baking sheet on the oven rack below your pie to catch drips from the filling and crust.