Green Tomato Pie
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!
Servings: 10 Servings
Calories: 285kcal
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
- ⅓ cup all-purpose flour
- 1 Tablespoon apple cider vinegar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 1 egg beaten
Instructions
- Preheat oven to 375 degrees 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.
- Wash the green tomatoes and slice them thin, like you would apples for apple pie.
- 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.
- 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.
- 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