Green Tomato Pie
Green tomato pie is just what it states. Thinly sliced green tomatoes are mixed with warm spices such as cinnamon and cloves, and then added to a piecrust and baked to pie perfection.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 package refrigerated pie crusts (you will need two crusts, for a top and bottom.)
- 1 large egg (beaten)
- 2 tsp coarse sugar (you can substitute granulated sugar)
- 1+3/4 lb green tomatoes (about five or six medium size)
- 1+1/2 cup granulated sugar
- 1/2 cup dried cranberries
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp kosher salt
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Slice the tomatoes 1/8-inches thick or as thinly as possible. Discard the stem and bottom ends.
- 3
Add the sugar, dried cranberries, flour, cinnamon, cloves, and salt to a large bowl and mix well.
- 4
Add the sliced tomatoes and carefully toss them to ensure the slices are coated with the dry mixture. Once everything is combined, add the lemon juice and zest and mix again.
- 5
Unroll the crust and place it in a 9-9.5-inch pie plate or 9-10-inch cast-iron skillet. Smooth out any wrinkles, add the tomato mixture, and spread out evenly.
- 6
Add the top crust and fold the edges under the bottom crust edges. Seal the two edges together by fluting the crust. (See the video if you need help with this step.) Or, you can just crimp the edges together by pressing them with a fork.
- 7
Use a pastry brush and brush the top crust lightly all over with the egg wash. Sprinkle sugar over the top and cut four small slits in the middle for the steam to escape.
- 8
Bake for one hour or until the crust is golden brown and the filling is bubbling through the vents.
- 9
Cool for a minimum of three hours before serving.