Green Tomato Pie

debodun

debodun

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Location
way upstate in New York, USA
This would not be to everyone's liking, but I used my paternal grandmoher's recipe (with slight modifications). I happened to be in the local library the other day and one of the librarians must have a garden. There was a box of red tomatoes to which people could help themselves. I mentioned how much I was looking for someone to sell some green tomatoes - all the stores and farm stands only put out the ripe ones. Yesterday the librarian called and said she had some green tomatoes if I wanted them. I rushed over and got them and she wouldn't take any money for them. This morning I got my wish. I hadn't had any for years.

pie.jpg
 

I've never heard of it before, but it looks absolutely delish!

Great crust, Deb!!!

Tell me now, what does it taste like?

Do you incorporate any other ingredients into the tomato filling?
 
Some people say it tastes like apple, some say mince. For me it is difficult to describe other than "it's an acquired taste". I call that crust "rustic" since I am not the world's greatest crust crimper. This is my "modified" version of grandma's recipe (modifications in bold):

Green Tomato Pie

3 cups of diced green tomatoes (original called for thinly sliced, but I think using diced makes it easier to slice)
2/3 cup sugar (original called for 1 cup)
1 Tbsp butter
1 Tbsp vinegar
3 Tbsp flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 pie crusts

Spray pie plate with non-stick spray (not in original recipe). Place bottom crust in pie plate. Combine flour and 1 Tbsp of the sugar and spread this evenly over the bottom crust. Combine salt, rest of the sugar and the spices. Add this to diced tomatoes in a bowl and toss to mix. (in original recipe the tomatoes are put in the crust and the sugar mix is poured over it). Place tomato mix in pie plate. Cut butter in small cubes and distribute them over the tomatoes. Drizzle vinegar over all. Cover with top crust. Make slits in top crust. Bake 1 hour at 350°F. Let cool at least an hour before slicing.

This pie has a tendency to boil over, so place foil or an old cookie sheet on the rack under the pie while it's baking.
 
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I haven't had green tomato pie in dog's years! Thanks for the reminder, Deb, and for your grandmother's recipe. I've always had it with sliced green tomatoes, though, and with no top crust. There's a restaurant here that offers green tomato pie as one of the sides with the entree. I'm thinking it's a Southern thing.
 
Deb, because you were nice enough to share your grandmother's green tomato pie recipe, I'll share mine for green tomato jam. How good is it? It took a blue ribbon at the county fair! Found it years ago in the Ball Blue Book of Canning. It's good, not as sweet as fruit jams, easy to make but you have to be careful not to cook too long or it gets waaaaay to thick. Now don't reject this without trying it! I bet you'll like it.

Green Tomato Jam
4 cups shredded green tomatoes
4 cups sugar
1 (6 oz) pkg raspberry Jell-O

Combine tomatoes and sugar in a large saucepan and bring to a boil of medium heat. Cook and stir about 10 minutes. Add the Jell-O, reduce heat to low and simmer for 20 minutes, stirring occasionally to keep from sticking.

Spoon into hot sterilized jars and seal.

You can freeze this or process in a boiling water bath for 10 minutes.
 
debodun said:
Some people say it tastes like apple, some say mince. For me it is difficult to describe other than "it's an acquired taste". I call that crust "rustic" since I am not the world's greatest crust crimper. This is my "modified" version of grandma's recipe (modifications in bold):

Green Tomato Pie

3 cups of diced green tomatoes (original called for thinly sliced, but I think using diced makes it easier to slice)
2/3 cup sugar (original called for 1 cup)
1 Tbsp butter
1 Tbsp vinegar
3 Tbsp flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 pie crusts

Spray pie plate with non-stick spray (not in original recipe). Place bottom crust in pie plate. Combine flour and 1 Tbsp of the sugar and spread this evenly over the bottom crust. Combine salt, rest of the sugar and the spices. Add this to diced tomatoes in a bowl and toss to mix. (in original recipe the tomatoes are put in the crust and the sugar mix is poured over it). Place tomato mix in pie plate. Cut butter in small cubes and distribute them over the tomatoes. Drizzle vinegar over all. Cover with top crust. Make slits in top crust. Bake 1 hour at 350°F. Let cool at least an hour before slicing.

This pie has a tendency to boil over, so place foil or an old cookie sheet on the rack under the pie while it's baking.
Click to expand...
Thank you, Deb!
 
Rhubarb...I miss rhubarb. It doesn't grow in the South:confused: We grew some in our back yard when we still lived Up North and used it for rhubarb sauce, jam, pie, and strawberry-rhubarb sauce, jam, pie. Loved it.
 
I O.D.ed on rhubarb once. Made my mouth numb. I never ate raw rhubarb again, but I do like rhubarb pie. My mom and I always argued about how much sugar to put in one. She liked hers on the sweet side, I preferred mine a little tart. I cut back on the sugar from the original tomato pie recipe, and it was still a little too sweet for me. I guess that is just my personal preference.
 
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