Blanch tomatoes in boiling water for 20-30 seconds. Remove from water, core and peel. Cut prepared tomatoes into 1/4 inch slices.

In a large saucepan, combine sliced tomatoes with 1/4 C water. Bring to a boil, cover, reduce heat and simmer for about 5 minutes. Remove tomatoes from liquid with a slotted spoon, reserving boiling liquid.

Combine flour, 1 C sugar, salt, cinnamon, nutmeg, cloves and lemon zest. Add flour mixture to liquid. Cook, stirring constantly just until boiling. Remove from heat and stir in butter until melted. Gently stir in prepared green tomato slices. Cool slightly 10-15 minutes, and spoon into the unBaked pie crust. Top with top pastry crust, crimp and seal edges. Cut venting slits in tops crust and sprinkle lightly with sugar. Bake for about 40 minutes or until crust is golden brown.