Wash, remove stem ends, and slice the tomatoes.
Combine with lemon juice, lemon or orange rind, salt, and cinnamon.
Cook 15 minutes, stirring frequently.
Mix sugar and cornstarch
Add to tomato mixture and cook until clear
Then pour into a 9-inch pie plate lined with pastry
Cover with pastry and seal edges.
Bake in a hot oven (425° F.) 40 to 50 minutes.