This green tomato pie tastes just like apple pie! Coat chopped unripe green tomatoes in a cinnamon sugar mixture and bake in pie crusts. Nobody is going to believe it’s made with green tomatoes!
Green Tomato Pie
Most times when you hear tomato pie, you think savory tomato pie, like this cheesy tomato pie I make. But this is a total sweet dessert pie that I swear, after one bite, is going to blow your mind and with fork in hand, you’re just going to keep on eating that pie until it’s gone.
Unripe green tomatoes are chopped and then coated in a sweet cinnamon sugar mixture. They go into a pie crust, with another pie crust on top, baking until bubbly and golden brown.
I love baking and making sneaky recipes with vegetables, like Chocolate Zucchini Cake, Sugar Glazed Cucumber Bread, Baked Carrot Cake Donuts and Spinach Cupcakes. I think vegetables are so versatile, so I love thinking outside the box and coming up with new ways to enjoy them!
This Green Tomato Pie is definitely worth saving when you have green tomatoes left on the vine, I promise you will come back to it every season!
- Green Tomatoes – 4 cups chopped, which equals 4-5 medium sized tomatoes
- kitchen basics: apple cider vinegar, sugar, flour, butter
- spices: cinnamon, nutmeg, cloves, salt
- 2 frozen pie crusts
Do I need to peel the green tomatoes?
It’s personal choice, but I absolutely recommend that you peel the tomatoes for pie. This makes sure the tomatoes bake together more evenly, making a ooey gooey pie inside.
How to Make Green Tomato Pie
Add chopped green tomatoes to a bowl with apple cider vinegar, giving them a toss.
In another bowl mix together sugar, flour, cinnamon, nutmeg, salt and cloves.
Sprinkle sugar mixture on top of the tomatoes, mixing to coat them completely.
Place one pie crust (make sure to thaw it first) into a pie pan, or use the aluminum foil pie pan the crust came in.
Pour tomato mixture into the pie crust.
Cut up the other pie crust into strips and then do a crisscross lattice pattern on top. I am not a pro pie maker, so I make little “crust band aids” where my pie crust breaks. I think it adds character to the pie! 🙂
Add little cubes of butter on top of the pie, in the spots left open from the crust.
Place pie crust on a baking sheet and put it into the oven. This prevents the pie from bubbling over and turning your oven into a mess!
Bake until bubbly and golden brown on top. Remove from oven and allow to set for at least 3 hours. This is really important as fruit/veggie pies take hours to set so you can cut out a clean slice.
Serve and enjoy this amazing green tomato pie!
Storing leftover pie
Cover pie with plastic wrap and place in the refrigerator for up to 4-5 days. Serve cold, or heat up in the microwave.
Pin for later:
Green Tomato Pie (tastes just like apple pie!)Print
- 4 cups green tomatoes peeled and chopped, this equals 4-5 medium large tomatoes.
- 2 tablespoons apple cider vinegar
- 1 1/2 cups white sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 16 ounce package double deep dish pie shells thawed
- 2 tablespoons butter chopped into small pieces
- Preheat the oven to 350 degrees F.
- Combine green tomatoes and vinegar in a large bowl.
- In another bowl mix together sugar, flour, cinnamon, nutmeg, salt, and cloves together.
- Sprinkle sugar mixture over the tomatoes and toss to completely coat them.
- Press one pie crust into a 9 inch pie pan. Pour tomato mixture into the pie crust.
- Cut the other pie crust up into stripes and then arrange on top of the pie in a crisscross lattice.
- Dot the top of the pie with pieces of butter.
- Place pie pan on baking sheet, this prevents cleanup if it bubbles over in the oven.
- Bake in the oven for 50-60 minutes, or until crust lightly browns.
- Remove from oven and allow to cool to set for at least 3 hours before cutting in slices. Enjoy this delicious tomato pie!