Green Tomato Pie I Recipe -
Green Tomato Pie I Recipe

Green Tomato Pie I

Recipe by  

"A great way to use those end-of-season tomatoes! This is my mom's recipe."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    2 hrs 10 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Prepare pie plate with bottom layer of crust.
  3. Mix together the flour, lemon peel, lemon juice, butter, ground cinnamon, sugar, and salt. Stir in the green tomatoes to coat. Pour into crust. Cover with top crust. Cut slits in top crust to allow steam to escape.
  4. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake another 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2006

A co-worker made this pie and it's delicious. The only change she made was to add about a teaspoon of freshly ground nutmeg. It's wonderful!

Most Helpful Critical Review
Nov 27, 2006

This was the nastiest "desert" I ever made. It was second only to the chocolate souffle when I forgot to add the sugar...chocolate scrambled eggs...Come to think of it, that was better than this. Water ran out of the pie followed by a syrup that was the consitancy of library glue. The tomatoes were still chrunchy and the color was repulsive.


10 Ratings

Nov 02, 2009

No one could guess it! They all loved it though! I used ripe tomatoes, but the flavor tastes the same as apple pie very much. NOTE: Eat it fresh, not refrigerated (the tomato flavor comes out after a while if you use fresh toms)

Nov 18, 2009

This is excellent!!! Tastes awesome and my family loved it!!!

Oct 12, 2010

my kids love "almost apple pie" so much that they cleaned out the tomato garden asking for it! The recipe is a little too juicy and does need more flour, or another thicking agent to get the right consistency. It is also helpful to cut the tomatoes into smaller, more bite sized pieces, before baking because tomatoes dont hold their shape once cooked and they relax into long noodly shapes that are awkward to eat as pie. Otherwise, yummy!

Oct 14, 2010

Pretty good pie, though the aftertaste is a bit off. Definitely would need more flour, as mine came out very runny. I ran out of white sugar and had to use brown and that worked out pretty well.

Oct 28, 2010

At first, we were pleasantly surprised with this pie's flavor, but the tomatoes needed to be chopped more instead of sliced, and the consistency was a little runny. Maybe mixing in a few apples would help.

Oct 17, 2011

WOW! This was Fantastic! I never thought of making a pie with green apples until I skimmed through the site and saw this one. I had a basket full of green tomatos which were the last from my garden and wanted to make something different other than fried green tomatos and saw this recipe. I had an extra large pie pan so I made a larger batch than what the recipe noted. When it baked I was surprised that it smelled like apple pie and then you could smell the green tomatos. When it finished it even looked and tasted like apple pie. To me it was best cold with a scoop of vanilla ice cream and a drizzle of Hershey's syrup. I was so proud of it I even took photos.


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  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 60.8 g
  • 20%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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