Combine first 5 ingredients in a large
mixing bowl; stir well. Add tomatoes and vinegar; stir gently to coat
tomatoes. Spoon mixture into a pastry-lined 9-inch pie plate.
Roll out remaining pastry, and carefully place over pie, leaving a 1-inch rim beyond edge of pan. Seal and flute edges; cut several slits in top to allow steam to escape. Combine remaining cinnamon and sugar, and sprinkle over top of pie. Cover pastry edge with aluminum foil to prevent excessive browning. Bake at 425 for 30 minutes, Remove foil and continue baking for 15 to 20 minutes.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org