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

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 unique dessert.

Why you will love this recipe:

  • 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.
  • As intriguing as this recipe is, it's the taste that will make you a believer.
  • 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.

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. I know you are probably shaking your head about now, thinking I have lost my mind, but it's true!

Green tomatoes are just that, green. 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.

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.

Here's what's in it: 

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.

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

Sharon Rigsby is the blogger behind Grits and Pinecones. Check out all of her recipes by visiting gritsandpinecones.com.

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Green Tomato Pie

Serves 8

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

Directions:

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 the pan you are using. 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. 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.

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.
  • 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.
  • 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 get soft. I don't recommend freezing.

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