Pie number 31…a green tomato pie, for my Dad’s birthday.

I love tomatoes. I really do. Especially homegrown tomatoes straight out of the garden. There is nothing better. But a green tomato pie? That’s not something that I’ve had before. I ran across the recipe in one of my cookbooks, and I decided that if there is ever a time to make one, it’s now. Also, I knew that my Dad would be up for trying anything, and no matter what he’d tell me it’s good. So I grabbed a bunch of green, not yet ripe, tomatoes from the garden and sliced them up real thin and made them into a pie. And, you know what? It tasted just fine. Actually, it was really good! It tasted just like apple pie. If you didn’t look at it too closely you’d never know it was filled with tomatoes. This might prove that you can make a pie out of most anything as long as you use enough sugar and cinnamon and nutmeg. We enjoyed it, but I think we all agreed that this might not be the way we would prefer to eat our tomatoes.


Green Tomato Pie


9 inch double pie crust
1 1/2 cups sugar
2 T flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
4 cups of very thinly sliced green tomatoes
2 T cold butter, cut into chunks
1 T apple cider vinegar


In a bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. Add tomatoes and vinegar; toss to coat.
Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 350° for 1 hour or until tomatoes are tender. Cool on a wire rack to room temperature. Store in the refrigerator. Yield: 6-8 servings.
:: Carrie ::