For a treat that tastes just like the best apple pie you’ve ever eaten, try this recipe for green tomato pie. Make the audience wonder what it is! They’ll ask for a second slice.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 5 medium green tomatoes, chopped
- 2 tablespoons cider vinegar
- 1 ½ cups white sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 (14 ounce) package double-crust pie pastry, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatoes and vinegar in a large bowl.
- Mix sugar, flour, cinnamon, nutmeg, salt, and cloves together in a medium bowl. Sprinkle over tomatoes and toss to coat evenly.
- Press one pie pastry into a 9-inch pie pan. Pour tomato mixture into the pastry. Cut second pie pastry into strips and arrange in a crisscross lattice over the filling.
- Bake in the preheated oven until bubbly and crust is brown, 30 to 35 minutes.
Reviews
I made as follow except I didn’t have the vinegar, so I cut up 1 Apple and added. Turned out wonderful, will make again!
Follow traditional baking Temps and start at 425 for 10 min, then lower to 350. My crust wasn’t done at 45 minutes, and I raised it at the end and burned it a little. Can’t wait to eat it anyway.
I was juggling some other baking and wasn’t able to assemble the pie immediately after mixing up the filling. The filling became very juicy, so I scooped out the tomatoes and cooked the juices down until it was syrupy and then mixed the tomatoes back in. Problem solved–no runny filling. Sliced perfectly with no mess. It was very sweet, so I might try cutting back the sugar next time. This is a great way to use up green tomatoes.
Fantastic, I loved this pie. I doubled the recipe using 6 cups of unpeeled sliced green tomatoes and used small instant tapioca instead of flour. I went really heavy on the cinnamon and I added 1/2- 1 tsp nutmeg. The next time I make it I will up the tomatoes to 8 cups and make 2 deep dish pies. Note: 2 tsp instant tapioca equals 1 TBLSP flour. Using Tapioca and a gluten free crust would make this a GF pie.
After reading other reviews I added some tapioca to the mix. The pie came out great, and I loved the spice flavors. However, I had to cook it an extra 25 min. (total 55 min). Best tasting “apple” pie I ever made!
I loved it! I upped the flour as well, but I think the real secret is the lattice crust, as opposed to a full crust that reliquefies some of the steam. Also be sure to let it cool thoroughly before serving so the filling will congeal.
Easily five stars. Truly just like apple pie, both in taste and texture. Because of previous reviews I upped flour to 1/3 cup and added a tablespoon of corn starch for good measure. Baked for one hour. Because I’m diabetic also replaced sugar with Splenda. Delicious! A keeper.
The taste is great, need to tweak it more to be a little less runny. Only added cinnamon as we’re not clove & nutmeg fans. 5 medium sized tomatoes would fill the shell nicely. I used the biggest greens I had which made it hard to fit all in a traditional shell.
The taste is great, need to tweak it more to be a little less runny. Only added cinnamon as we’re not clove & nutmeg fans. 5 medium sized tomatoes would fill the shell nicely. I used the biggest greens I had which made it hard to fit all in a traditional shell.
Didn’t taste like apple pie. Was runny and just tasted awful!
I loved this. I made it with halved green, cherry tomatoes. Next time, I may dice the tomatoes, but I definitely will make this again.
It smelled yummy while baking, but when it came time to eat it, NOT one person in my family liked it.
I made this pie today and it turned out to be a hit at the get together that I went to. I did, however, adjust it. I added about 1/2 tsp salt to the dry mixture, I used 1/2 cup of flour, and I dotted the top with 2 Tbsp butter before putting the top crust on and last I baked it at 425 degrees F for 45 minutes. Baking time could vary from 35-45 minutes. The pie is done when the top is golden brown and the juices are bubbling out of the top. Hope you are as successful as I was.
For any green tomato pie recipe, it helps to lightly salt the cut up tomatoes and drain in a colander for about 30 minutes before mixing with the other ingredients. Helps take out the extra juice so the pie is not so runny. I always add a bit more cornstarch or flour than the recipe calls for.
Good stuff. Had a ton of green Roma tomatoes hanging for the first frost. Needed some way to use them, glad I tried this. Diced my tomatoes, upped the flour to 1/3 cup and baked for almost an hour. Came out perfect.
I made it as a cobbler or crumble, with no pie crust and a crumble topping (3/4 cup flour, 1/4 cup sugar, 3-4 tbsp butter), and it turned out great. My kids said it was the best thing I’ve ever made. If you think of it as a cobbler, it’s the right texture.
This is a great way to use green tomatoes. I used 1/2 cup of flour and did not add the clove because my MIL was coming over for dinner and does not like clove. Next time I will use less nutmeg it was a bit overpowering.
I made this pie this afternoon. improvised a bit and ended up having to bake it quite a bit longer but it was absolutely awesome. Loved it and will make it over and over again.
Wish I had read the reviews before making it. Wow, tomato pieces floating in spiced water. At least the crust was tasty.
I made some changes but I really love this recipe. First change I made as suggested was to increase the amount of flour to 1/3 C. and I used 2 tsp of cinnamon. My favorite recipe for pie crust was only for a single crust so I topped this with a dutch crumble topping. OMG sooo good.
I made 3 small changes based on others’ note that the pie has too much liquid. I added 2 tsp corn starch and upped the flour to about 1/3 c. After mixing the tomatoes sugar and vinegar, I scooped out as much of the liquid as was easily removable. Then when filling the pie shell, I put in all the tomatoes and enough liquid to come about half to 2/3 of the way up the walls of the shell. Based on the last green tomato pie I made, I cut the tomatoes into wedges and then cut the wedges into thirds crosswise, so I didn’t end up with large hunks of hard tomato. Delicious pie.