Reviewed: Nov. 3, 2011

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.

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Reviewer:

MsSylvia

Reviewed: Oct. 23, 2011

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.

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Reviewer:

Jen J

Reviewed: Oct. 8, 2011

My grandma and aunts used to make green tomato pie every year, so this recipe brings back fond memories from childhood. It's one of those old fashioned ways to make the most of everything you got from the garden. I had more success when I baked at 425. I also sliced the tomatoes like I would slice apples for apple pie. Then sprinkled the top crust with extra cinnamon sugar. YUM!

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Reviewer:

ajeffers

Reviewed: Oct. 8, 2011

Suspend your disbelief--green tomato slices look nothing like apple, but both my husband and 16 year old son said "It really DOES taste like apple pie!" My slight changes were to double the amount of flour for a 9" deep dish pie (and it still needed more, tomatoes are very runny!) and a tiny bit of molasses. Very good!

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Reviewer:

Lisa Kae

Reviewed: Nov. 25, 2010

This recipe was a total failure. I followed it to the letter, yet after the prescribed bake time it was clearly not done. I baked it an additional 30 minutes, but still ended up with a pie plate full of hard, uncooked green tomato chunks in a watery sauce that ran all over the plate when I tied to serve it. I was so angry and disapponted that I had wasted my time and resources on it. Definitely use a different recipe.

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Reviewer:

straitman

Reviewed: Nov. 7, 2010

I followed the advice of the reviewers who were concerned the pie was too soupy, and used an additional 2 TBS flour, and 2 TBS corn starch for the filling mixture. It was a great consistency. I wish I had chopped the tomatoes finer. The flavor was good and though it's not my favorite pie, it was a nice change and a good way to use up those tomatoes!

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Reviewer:

CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Grand Island, Nebraska, USA

Reviewed: Nov. 6, 2010

This pie is amazing. It really DOES taste just like a very good apple pie. I had such fun fooling people! I made it the first time just for my husband and myself. When I told him what I was making, he looked at me with a less than positive reaction! However, as he was eating it, I kept hearing him mumble, "I don't understand how this can taste like this. I just don't understand it." Now - the juice thing - yep, it will explode with juice - so - I used a cup of flour and scooped the tomatoes into the crust, leaving a lot of juice mixture in the bottom of the bowl. Worked perfectly. I have made 6 of them in the past two weeks!

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Reviewer:

Furchild

Reviewed: Oct. 21, 2010

Surprisingly delicious! Not runny--see below. I gave it four stars just because I'd still rather have an apple pie, but for my purpose--to use up my green tomatoes, it's a great recipe. My tomatoes were green green, not pink. I used probably about 1/4 or 1/3 c cornstarch in addition to the flour and I drained the filling before adding to the pie shell. I also baked at 400 for 20 minutes, then an hour or so at 350. It would have been too runny if I took it out at an hour--if it's runny, bake it longer.

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Reviewer:

happy clam

Reviewed: Jul. 22, 2010

This was runny for me even after adding 3/4 cup flour. It also took a full hour to bake, and the filling still had a lot of crunch. I couldn't get over the slight weirdness of the taste, at least not without going deep a la mode! Overall it was really interesting; I'm glad I tried it.

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Reviewer:

jinrogue

Living In: Cleveland, Ohio, USA

Reviewed: Oct. 27, 2009

This was the first time I'd ever tasted green tomato pie, and was quite happy with the result. It wasn't perfect, but with a few tweaks next time, it should be! I used very green tomatoes (no red/orange), and should have cut them a little smaller, since they remained slightly crunchy. Next time I will also let the tomatoes strain in a colandar to remove more of the liquid prior to cooking. The pie was a bit watery when it came out of the oven, but it jelled into a heavy syrup when it cooled. The flavor was good; much like apple pie as noted. Next time I will use more cinnamon and omit the other spices. I prefer just cinnamon in apple pie, so likely will prefer it alone in green tomato pie.

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