Green Tomato Pie
Savor the unexpected sweetness of Green Tomato Pie, a delightful twist on classic fruit pies that transforms tart green tomatoes into a luscious dessert. This unique recipe combines thinly sliced green tomatoes with a blend of granulated and brown sugar, a touch of warm cinnamon and nutmeg, and a splash of apple cider vinegar for depth of flavor. Encased in a buttery, flaky double crust and brushed with an egg wash for a golden finish, this pie bakes to perfection with bubbling, spiced filling and a satisfying crunch. Ideal for showcasing underripe tomatoes, this nostalgic, homestyle dessert is perfect for autumn gatherings or as a creative finale to any meal. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat.
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Recipe Information
Ingredients
- 4 cups green tomatoes
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 2 9-inch rounds unbaked pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 425°F (220°C).
Wash and thinly slice the green tomatoes, discarding the stem and any tough parts.
In a large mixing bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir until well combined.
Add the sliced green tomatoes to the sugar and flour mixture. Toss everything together until the tomato slices are evenly coated.
Drizzle the apple cider vinegar over the tomato mixture and gently fold to combine.
Prepare your pie crust by fitting one of the 9-inch rounds into a standard pie pan. Trim any excess dough around the edges.
Fill the pie shell with the green tomato mixture, making sure to spread it evenly.
Cut the unsalted butter into small pieces and dot them on top of the filling.
Cover the pie with the second pie crust. Trim the edges and pinch or crimp to seal. Cut a few small slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture over the top crust for a golden, shiny finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely on a wire rack before slicing and serving. This helps the filling set.
Nutrition Facts
Calories |
4677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 726.4 g | 264% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 382.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 375 mg | 29% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
