Green Tomato Pie II Recipe -
Green Tomato Pie II Recipe

Green Tomato Pie II

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"Serve this with a hearty appetite."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings


  1. Mix sugar, flour, cinnamon, and nutmeg together. Sprinkle over sliced tomatoes, coating them. Pour into pastry lined dish. Dot with butter or margarine. Cover with second crust, fluting edges. Cut three or four slits in top to allow steam to escape.
  2. Bake at 375 degree F (190 degrees C) for 35 to 40 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2007

Very good recipe. Because one reviewer stated that it was too runny, I sprinkled uncooked tapioca over the filling before putting top crust on. That is a trick my Grandmother taught me whenever you want to reduce the "juice" in a fruit pie. Also, I stopped using flour in fruit pies ages ago...I only use cornstarch, and get a better taste. Also, I have found that a 1/4 tsp. of almond extract brings out the flavor of many fruits...give it a try. Over all, I liked it!

Most Helpful Critical Review
Oct 14, 2005

Yuck, This was gross. Not enough flour so the filling was really runny. I baked it until my crust was golden brown(about 40 minutes) and the tomatoes weren't soft at all. Tasted like green tomatoes doused in watery sugar.


15 Ratings

Oct 28, 2003

Unbelievable!!!! I took this to work and actually watched grown men fight over it!!

Nov 05, 2003

This pie is excellent! It is like eating a fresh applie pie!!!

Oct 15, 2007

everyone loved it. I left out the flour and put 1 tablespoon tappioca. Just like apple but with a little different texture.

Oct 19, 2010

Thickening problem? Answer: In the previous reviews I read a lot of people had problems with the pie being so wet or runny. I doubled the flour and found it was still runny at the required cooking time. My crust was pale and no bubbling in the pie. I cooked it 15 minutes longer (55 minutes) realizing the temperature has to be hot enough and LONG enough to make the 'thickener' work properly. At the end of 55 minutes, my crust was golden and the pie was bubbling all over. I removed it and let it cool about two hours. It was thickened to perfection. Another thing that might have helped was adding the tomatoes to the flour/sugar mixture in a large bowl and stirring to coat the tomatoes. My husband and I were happy with the flavor even though there were a few strings coming off 'my' tomatoes in my pie.

Oct 19, 2008

For whatever reason, this year I had way too many green tomatoes to fry but not enough for a big batch of relish. So, time to get creative! In that mindset, I tried this pie and I have to say, it's good. A little odd, but good. One wouldn't think it's apple, but it's quite nice. I used tomatoes with a bit of a blush to them, and I had to increase the baking time dramatically for the crust to brown. I would also decrease the spices next time-- the cinnamon in particular is a little too much. But it's quite a nice use for those before-the-frost tomatoes! I'll be making this again next year.

Oct 04, 2008

I would not recommend this pie. I am like most and wanted some creative recipe for my green tomatoes and found this recipe. I followed the recipe exactly and added 1 tbsp of cornstarch to prevent watery pie. The taste is extremely odd and is not like apple pie at all. I will put my green tomatoes to use in a relish or some other fashion instead of this pie. I am sad I wasted a good pie crust on it.


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 16.6 g
  • 25%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 250 mg
  • 10%

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

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