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4.89 from 9 votes

Green Tomato Pie Recipe

If you have never heard of, much less tried, Green Tomato Pie, it tastes so similar to apple pie that you might not even know the difference! It's a great way to use up all those garden tomatoes so none of them go to waste!
Prep Time20 minutes
Cook Time50 minutes
Additional Time2 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 Servings
Author: Amy Nash

Equipment

Ingredients

  • 1 [double-crust pie crust recipe]
  • 5-6 cups green tomatoes about 5-6 raw, unripe, green tomatoes about 2 pounds
  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon table salt
  • 1 egg beaten

Instructions

  • Preheat oven to 375°F. Make the pie crust and roll out the bottom crust. Line a 9-inch pie plate with the bottom crust, then set aside. Refrigerate the top crust while making the filling.
    1 [double-crust pie crust recipe]
  • Wash the green tomatoes and slice them thin, like you would apples for apple pie.
    5-6 cups green tomatoes
  • In a large bowl, combine the sliced tomatoes, brown sugar, flour, vinegar, cinnamon, nutmeg, cloves, and salt. Toss well to evenly coat the tomatoes, then transfer the filling to the pie crust along with any accumulated juices.
    1 cup brown sugar, 1/3 cup all-purpose flour, 1 Tablespoon apple cider vinegar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon table salt
  • Roll out the top crust and gently lay it across the top of the pie filling. Trim and crimp the edges of the crust. Brush the crust with the beaten egg. Sprinkle with coarse sanding sugar.
    1 egg
  • Bake for 50 to 60 minutes until golden brown on top. You may need to cover the edges of the crust with a pie guard to keep them from browning too much.
  • Cool completely so the filling can set up before slicing and serving.

Notes

This pie will keep on the counter for 2-3 days or in the fridge for up to 5 days.

Nutrition

Calories: 285kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 282mg | Potassium: 260mg | Fiber: 2g | Sugar: 25g | Vitamin A: 603IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 2mg

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