Recipe by Corinne
"This pie does not sound very appetizing, but it is very good. To me it tastes like pumpkin pie. It is a good, tasty way to use up your tomatoes in the fall when you are tired of them."
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pastry for a 9 inch double crust pie
sliced green tomatoes
1 1/4 cups
I made alterations to this recipe based on the reviews on all of the Green Tomato Pie Recipes. My pie was delicious and a big hit with my family. Even the ones that were only going to 'taste' it and were sure they weren't going to like it. I proved them wrong. To prevent some of the 'runny filling' issues, I added 2 tablespoons of corn starch to the filling mixture. Then I melted some butter in a pan, added the filling and cooked it until it was thick. I let it cool before putting in the pie crust. For my version, I sliced the tomatoes quite thin, maybe an 1/8 inch. I also doubled the amount of cinnamon and nutmeg. For my next pie, I would use more than 4 cups of sliced tomatoes...just to have more filling in the pie. The more tomatoes added, also add more sugar.
I've got so many green tomatoes, I figured I might as well try this. The flavor is different, not in a bad way, just undescribable. The only really bad thing about this pie is the chewy texture. Still got lots more tomatoes, so I'll maybe try it with the tomatoes shredded, not just sliced.
wow. i was a little skeptical when i first came across this but decided to try it, i took a reviewers advise and thickened the filling before putting it in the pie shell with 3tbsp cornstarch i also added about a cup of canned pie filling i had on hand. it was a amazing i think it didn't even need the extra pie filling. my husband didn't even know it wasn't apple pie. im really impressed with this recipe and will make it again
* Percent Daily Values are based on a 2,000 calorie diet.
Green Tomato Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 163
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