FOR THE PIE CRUST

1. Measure the flour into a bowl, add sugar & salt, whisk well to combine
2. Using the large holes of a box grater, grate the frozen butter into the bowl of flour, stopping after you have grated each stick to gently coat the grated butter with the flour
3. Once all of the butter is grated into the flour, use a fork or pastry cutter to cut the grated butter into the flour until the butter is in large pea sized pieces
4. Use a tablespoon to add a few tablespoons of ice water to the bowl, then gently toss the dough with a fork to distribute the ice water – continue this process until you have added all of the ice water
5. Pour the pie dough out onto your countertop or into a large flat bowl. Begin to bring press the dough together with your hands, the dough should come together without falling apart, but not be too mushy with water. *if the dough is not holding together, or if there is still too much dry flour then you can add a couple more tablespoons of ice water and try pressing the dough together again.
6. Once the dough is pressed together into a ball, divide the dough into two pieces, press each piece into a disc, wrap each disc and refrigerate for at least 2 hours
7. When the dough is finished chilling, sprinkle your work surface with flour, place the chilled dough on the floured surface & roll the dough out from the center, adding a little flour and turning the dough a 1/4 turn in between rolling to make sure that the dough is not sticking too much to your surface.
8. Make sure the dough is round and even in thickness and that it will fit the pan you are using (I usually roll my dough for a 9″ pan to about an 11-12″ diameter round)
9. Use your rolling pin to transfer the dough to your pie plate and place it in the refrigerator to chill while you prepare the filling

FOR THE FILLING & ASSEMBLY

1. In a large bowl, combine the brown sugar, flour, cinnamon, clove, allspice and salt.
2. Add the very thinly sliced green tomatoes and vinegar; toss to thoroughly coat the tomatoes with the sweet flour mixture.
3. Roll out the larger of your two balls of dough—your bottom crust—to about 10 inches. Place it in the 9-inch pie plate. Add filling, dotting the top with butter.
4. Roll out remaining pie dough just as you did the first one. You can make a lattice crust or just use the whole round and cut a few vent holes into the top crust to allow steam to escape during baking.
5. Trim the edges of your crusts, leaving about 1 inch of dough overlapping the pie plate. Fold up the edges and flute or crimp them to your liking.
6. Brush the surface of your top crust with the heavy cream and sprinkle generously with sugar.
7. Pre-heat oven to 350°F (175°C) and place the pie in the freezer for 15 minutes while your oven preheats
8. Once pie is chilled and oven is pre-heated, place the pie on a parchment lined baking sheet (to catch any overflow of the pie juices while baking) and bake pie for 1 hour (cover the pie with aluminum foil once the crust has browned to your liking to prevent burning)
9. Allow pie to completely cool to room temperature to allow all of the juices to thicken
10. Serve with a scoop of vanilla ice cream or whipped cream :)