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Green Tomato Pie

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

8 servings

When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington
Green Tomato Pie Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups sugar
  • 5 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch salt
  • 3 cups thinly sliced green tomatoes (4 to 5 medium)
  • 1 tablespoon cider vinegar
  • Dough for double-crust pie
  • 1 tablespoon butter

Directions

  1. Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter.
  2. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge.
  3. Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.
Dough for double-crust pie
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 433 calories, 16g fat (7g saturated fat), 14mg cholesterol, 242mg sodium, 71g carbohydrate (40g sugars, 1g fiber), 3g protein.

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