• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Cinco de Mayo Recipes
  • All Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 4th of July
  • Big Green Egg, Grilling & Smoking
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Grits and Pinecones » Recipes » Desserts » Green Tomato Pie Recipe – Tastes Like Apple Pie

    Green Tomato Pie Recipe – Tastes Like Apple Pie

    July 10, 2020 by Sharon Rigsby 5 Comments

    Jump to Recipe Jump to Video Print Recipe
    Pinterest pin with a slice of tomato pie topped with a scoop of ice cream.

    You may have heard of or even tasted a regular tomato pie before, but I’ll bet you never had a green tomato pie! Unlike its cousin, savory tomato pie, this pie is made with unripened green tomatoes and is sweet.

    A slice of green tomato pie topped with a. scoop of ice cream

    I can see you are perplexed. You have probably never heard of such a thing, much less tasted one? I hope this post can clear up any confusion and it piques your interest in going green and making this novel dessert.

    Why you will love this recipe:

    1. It starts with a purchased refrigerated pie crust. Of course, you can make your own, but to keep things simple, we are using this shortcut today. 
    2. As intriguing as this recipe is, it’s the taste that will make you a believer.
    3. It’s a dessert, enough said! And, if you are one of those folks who occasionally like dessert for breakfast, you will love a slice of this pie. 

    What is it:

    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.

    Just when you thought things couldn’t get any stranger, there’s more. Green tomato pie tastes just like apple pie, and it’s often called mock apple pie. I know you are probably shaking your head about now, thinking I have lost my mind, but it’s true!

    Green tomatoes:

    Green tomatoes are just that, green. In other words, they are regular tomatoes that have not yet ripened. They are not a specific variety such as green zebra tomatoes, and they are not tomatillos; they are just tomatoes that are not ripe. 

    Four green tomatoes on a small cutting board.

    By themselves, they don’t taste anything like they do when ripe; in fact, they tend to be astringent and a bit acidic.  However, when cooked in spices and sugar, the taste mellows into something entirely different. Add a scoop of vanilla ice cream and you have the ultimate dessert. 

    Where to buy them:

    Depending on what time of year it is and where you live, you can probably find green tomatoes in any large grocery store. In the summer they are easy to find at farmers’ markets. And, if you are lucky enough to have a garden with tomato plants, well you are really in luck! 

    Here’s what’s in the recipe: 

    You will need a purchased prepared pie crust, green tomatoes, granulated sugar, dried cranberries, all-purpose flour, cinnamon, lemon zest and juice, cloves, and kosher salt. 

    Green tomatoes, sugar, flour, cinnamon and cloves, and lemon juice on a cutting board.

    You will also need a 9 to 9-1/2 inch pie plate or a 9 to 10-inch cast-iron skillet.

    Here’s how to make it:

    Preheat the oven to 350 degrees F. 

    Slice the tomatoes 1/8-inches thick or as thinly as possible. Discard the stem and bottom ends.

    Slicing tomatoes on a mandoline.

    Add the sugar, dried cranberries, flour, cinnamon, cloves, and salt to a large bowl and mix well.

    A glass bowl with flour, sugar, cinnamon and dried cranberries.

    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. 

    Sliced tomatoes and other filling ingredients in a bowl.

    Unroll the crust and place it in the pan you are using. Smooth out any wrinkles, add the tomato mixture, and spread out evenly. 

    A cast-iron skillet with pie crust and tomato filling.

    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. 

    Fluting the edges of a pie crust.

    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.

    A cast-iron-skillet with an unbaked tomato pie.

    Bake for one hour or until the crust is golden brown and the filling is bubbling through the vents.

    Cool for a minimum of three hours before serving. 

    A cast-iron skillet with a slice of tomato pie cut out topped with a scoop of vanilla ice cream.

    Storage and leftovers: 

    Store the dessert covered on your kitchen counter at room temperature for up to two days. It can also be covered and stored in the fridge for up to five days, but the crust will soften. I don’t recommend freezing. 

    Sharon’s tips:

    Make sure your tomato slices are the same thickness. I use a handheld mandoline, you can use a knife, but it’s hard to get the slices the same thickness. 

    Handheld mandolines cost around $15 and are worth their weight in gold. They are small, easy to store and make short work out of slicing potatoes, tomatoes, you name it. 

    Green tomatoes ripen quickly when at room temperature. Store yours in the refrigerator to keep them from ripening before you are ready to use them. 

    Not all purchased crusts are created equal. I like and use Pillsbury Refrigerated Pie Crusts. They come two to a package and can usually be found close to the refrigerated canned biscuits.  I don’t have any type of affiliate relationship with this brand. 

    Leave your crusts in the refrigerator until you are ready to use it. It’s easier to handle if chilled. 

    Be sure and let this dessert cool completely to allow plenty of time for the filling to set before trying to slice it. If not, the filling will be runny. 

    If you would like a bit more spice to the filling, feel free to add a small pinch of allspice or nutmeg. 

    Related recipes:

    If you liked this dish, I know you will also love these easy pie recipes: Pear Pie, Southern Peaches and Cream Pie, Kumquat Pie, Cranberry Pie, and Old-Fashioned Strawberry Pie. 

    On the other hand, if you like savory tomato dishes, you might want to check out another green tomato recipe, Fried Green Tomatoes, and two of my favorite summer recipes: ClassicSouthern Tomato Pie, and Southern-Style Cherry Tomato Pie.

    ★ If you liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it! 

    Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon! 

    A slice of green tomato pie on a bronze plate.
    Print Pin
    5 from 3 votes

    Green Tomato Pie Recipe

    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.
    Course Dessert
    Cuisine Southern
    Prep Time 15 minutes
    Cook Time 1 hour
    Cooling 3 hours
    Total Time 4 hours 15 minutes
    Servings 8 servings
    Calories 192kcal
    Author Sharon Rigsby

    Ingredients

    Crust ingredients:

    • 1 package refrigerated pie crusts you will need two crusts, for a top and bottom.
    • 1 large egg beaten
    • 2 teaspoons coarse sugar you can substitute granulated sugar

    Filling ingredients:

    • 1-3/4 pounds green tomatoes about five or six medium size
    • 1-1/2 cups granulated sugar
    • 1/2 cup dried cranberries
    • 1/3 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 1/4 teaspoon of kosher salt
    • 1 tablespoon lemon juice
    • 1/2 teaspoon lemon zest

    Instructions

    • Preheat the oven to 350 degrees F.
    • Slice the tomatoes 1/8-inches thick or as thinly as possible. Discard the stem and bottom ends.
    • Add the sugar, dried cranberries, flour, cinnamon, cloves, and salt to a large bowl and mix well.
    • 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.
    • 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.
    • 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.
    • 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.
    • Bake for one hour or until the crust is golden brown and the filling is bubbling through the vents.
    • Cool for a minimum of three hours before serving.

    Video

    Notes

    Make sure your tomato slices are the same thickness. I use a handheld mandoline, you can use a knife, but it's hard to get the slices the same thickness.
    Handheld mandolines cost around $15 and are worth their weight in gold. They are small, easy to store and make short work out of slicing potatoes, tomatoes, you name it.
    Green tomatoes ripen quickly when at room temperature. Store yours in the refrigerator to keep them from ripening until you are ready to use them.
    Not all purchased premade crusts are created equal. I like and use Pillsbury Refrigerated Pie Crusts. They come two to a package and can usually be found close to the refrigerated canned biscuits. I don't have any type of affiliate relationship with this brand, I just like them.
    Leave your crusts in the refrigerator until you are ready to use it. They are easier to handle if chilled.
    Be sure and let this dessert cool completely to allow plenty of time for the filling to set before trying to slice it. If not, the filling will be runny.
    If you would like a bit more spice to the filling, feel free to add a small pinch of allspice or nutmeg.

    Nutrition

    Calories: 192kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 89mg | Potassium: 55mg | Fiber: 1g | Sugar: 18g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.
    « Best Old-Fashioned Cornbread Recipe
    Southern-Fried Sweet Corn Recipe »

    Reader Interactions

    Comments

    1. Penny Repstock

      September 21, 2021 at 11:02 pm

      5 stars
      In an attempt to find something to do with green tomatoes besides making relishes (we’re not that big on relish/pickles around here), I came across the concept of green tomato pie. After scouring different sites and their recipes, I decided that your recipe sounded the best so I made a pie today. Oh my gosh! It is delicious!! I did land up turning the oven up to 375 and cooking an extra 10 minutes but it turned out perfectly. A nice gooey/solid filling and full of flavour! This is a keeper for sure. Thank you so much for sharing it. Now I think I will try my hand at green tomato mustard … maybe … LOL. Gotta do something with all of them!

      Reply
    2. Hillary

      October 27, 2020 at 8:36 pm

      5 stars
      It turned out like a sweet green tomato soup in a pie pan. Also, it tasted more like rhubarb pie than apple pie, but that might be because I cut down the sugar to 1 1/4 cups. It was delicious anyway, just not what I expected. I don’t know what I did wrong,

      Reply
      • Sharon Rigsby

        October 29, 2020 at 2:41 pm

        Hi Hillary, I’m so sorry your filling was soupy after baking this pie. The only reasons I can think of might if you didn’t let the pie cool completely before cutting it or if by any chance you might have left the flour out or not coated the tomatoes with the flour mixture. Adding less sugar shouldn’t have had anything to do with the thickness of the filling. I’ve actually never tasted a rhubarb pie so I can’t comment on that.
        All my best,
        Sharon

        Reply
    3. Tim Joseph

      October 05, 2020 at 6:25 pm

      I’m intrigued by our use of a cast iron skillet as a pie pan. Can you say something about the pros and cons?

      Reply
      • Sharon Rigsby

        October 08, 2020 at 3:31 pm

        Hi Tim, I’m not sure I can provide all of the pros and cons, and I don’t use mine all of the time for baking, but when I bake something rustic like this pie, for my blog, I like to use it and feel that it bakes more evenly. And, I also like the way it looks in pictures better than just a normal pie pan.
        All the best,
        Sharon

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

    • Classic Southern Potato Salad
    • Best Southern Crispy Fried Oysters
    • Blackened Grouper
    • Quick and Easy Hoe Cakes (Fried Cornbread)

    See all of my recipes →

    4th of July recipes:

    • Red White and Blue No-Bake Icebox Cake
    • 38 Easy 4th of July Recipes and Menu Ideas 2022
    • Easy Southern Tomato Pie
    • Easy Old-Fashioned Southern Peach Cobbler

    See more 4th of July recipes →

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2022 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 649Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    811 shares