Ingredients
- 3 tablespoons flour
- 1/2 teaspoon nutmeg
- 1 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 3 cups green tomatoes, chopped
- 1 tablespoon butter
- 3 tablespoon cornstarch
- 1 tablespoon vinegar
- 2 8-inch prepared pie crusts (top and bottom)
Instructions
- Preheat oven to 425 degrees F.
- In a bowl, mix flour, nutmeg, sugar, cinnamon, and cornstarch. Add tomatoes and vinegar.
- Pour mixture into prepared pie crust, and dot with butter. Cover with top crust and make two to four small slits in center to vent.
- Bake for 20 minutes. Then reduce to 325 degrees F for 40 minutes.
Reviews
This is really good. I love tart and sweet flavor and a great way to use all my green tomatoes from the garden. Thank you!
I’ve made green tomato pie many times but this is the best ever!!!
Very yummy way to honor green tomatoes.
A Gardeners Delight! A delicious dessert and a wonderful way to make sure that those final (green) tomatoes do not go to waste. I follow this recipe to the letter and it comes out perfect every time. My husband swears that next year he is going to go out to pick green tomatoes so he can have this pie. People won’t know what’s in it. Fun!
Terrific, best way to use up those green tomatoes & keep everybody guessing at the same time. Very tasty, especially with the egg wash & sugar & cinnamon sprinkles on top. I make it every year. Thx Food Network!
The final pie tastes terrific. Like all pies…the way raw ingredients are prepared (cut, sliced, chopped, grated, etc.) influences the texture on our tongues.
This pie…we sliced and seeded tomatoes and followed all recipe directions. We sliced the pie pieces and almost used a knife to help get mouthfuls. The slices gave us a different feeling on our tongues vs. chunks.
My husband and I have since talked about trying again but make the tomato pie savory. Regardless, this dessert pie is enjoyable.
This tasted so much like an apple pie! It was fun watching my family guess what the ingredient was, and even after they found out they kept eating since it was so good!. I sprinkled a little sugar and cinnamon on the top and served the slices warm with vanilla ice cream. This was a great use for all of the leftover green tomatoes that resulted from our early frost this year!
I was amazed to see the reaction on all my friends faces when I told them what the pie had in it.
It was so good and everyone wanted the recipe.
I will definately make this pie again.
It was so good and everyone wanted the recipe.
I will definately make this pie again.
We thought this recipe was great. Has great flavor. It was fun to see the puzzled look on the faces of everyone who tried this pie. Tomato what?? Previous rater’s idea of sprinkling cinnamon sugar on top of the crust before baking was an added treat I will be making this pie every fall from now on. Love those green tomatoes.
Wonderful. Make’s a 9inch deep dish if you increase the recipe by half. Make sure the vents are generous. Use an egg wash, raw sugar and cinnamon to but a beautiful and tasty finish on the top crust before baking. Be sure to place a greased cookie sheet on the rack beneath the pie to catch any overflow.