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Question by concretebrunette: Ever hear of green tomato pie?
Yes, that’s what I said Green Tomato Pie. Like Fried Green Tomatoes (oohhh, which are so good).
Anyway, read about it in a novel and found the recipe on-line, but was wondering if anybody’s ever eaten it before…it definitely sounds like something your Grandma from Oklahoma would make.
Would like to try it though. I’m buying a “tomato kit” just so I can have green tomatoes because even here in the south you can’t buy green tomatoes at the store. Sheesh.
So, anybody ever had Green Tomato Pie? Was it good?
Best answer:
Answer by Dawanna J
I don’t care for the cloves in the recipe.
Give your answer to this question below!
LOL!!!!!!!!!!! This is really good, it is also called “Mock Apple Pie”. Tastes really close to an apple pie ,,,,,,,,,,YUMMMM
I have years ago, it wasn’t bad, but I didn’t care for it.
Sure — here’s an example of a particularly good one which really works very well, and it’s one you can readily serve as an after dinner ‘party piece’:
Richard Nelson’s original reading from the first edition of his “American Cooking” (OP)
Green Tomato Pie (1983)
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1 Plain Pie Crust [see below]
4 cups Green Tomatoes, peeled & thinly sliced
1.5 cups Sugar
1/4 tsp Salt
3 tbs Flour, unbleached, all-purpose
2 tbs Tapioca, minute
1 Lemon Rind, grated
1/3 cup Lemon Juice, fresh
2 tbs Butter, melted
Pre-heat oven to 425F.
Arrange the tomatoes in a pastry-lined plate. Combine the sugar, salt, flour, and tapioca, and cover the tomatoes with the mixture. Sprinkle the lemon rind over the top and add the lemon juice and the butter. Add the top crust, or make a top of latticed pastry strips.Bake for 15 minutes, then reduce the heat to 350F and bake for 30 minutes longer. When the pie starts to bubble, turn oven down to 325F to prevent dripping.
Serve with whipped cream or ice cream, if desired.
Note: This pie should sit for several hours before being cut, in order to give the filling time to set. It can even be refrigerated as soon as it has cooled down, and chilled overnight — just be sure to let it stand at room temperature for a good 20 minutes before serving.
Plain Pie Crust (1983)
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2.5 cups Pastry Flour, sifted
1 tsp Salt, level
6 tbs Shortening, Vegetable, level
6 tbs Butter, level
3-6 tbs Ice Water
Method as for Shortcrust. Rest for 20 minutes at least, refrigerated, before working.
GREEN TOMATO PIE
2 lbs. green tomatoes
1 1/4 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. cinnamon
Juice of 1 lemon
2 tbsp. butter
2 deep dish pie shells
Wash tomatoes, cut out stem end but do not peel. In a large bowl, cut tomatoes in half lengthwise and slice thinly (1/8 inch). Cover with boiling water and let stand 3 minutes, drain. Pour lemon juice over green tomatoes.
Mix sugar, flour, nutmeg, cloves and cinnamon together. Sprinkle sugar mixture over the green tomatoes and toss lightly to coat.
Fill one of the pie shells with the tomato mixture, dot with butter. Cover with 2nd pie shell, fluting edges. Cut slits in center for vents. Bake in a 400 degree preheated oven for 50 to 60 minutes. Top should be golden brown.