Recipe Moment: Green Tomato Pie

Aug 19, 2019

SPR's Peter Glarborg


Adapted from "Tomatoes" by the American Horticultural Society "Illustrated Encyclopedia of Gardening"

6 cups sliced green tomatoes

1 cup sugar

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Small pinch ground cloves

Grated zest and juice of 1 lemon

2 tablespoons butter 

Pastry for 2-crust 9-inch pie 

Wash tomatoes; do not peel. Slice 1/8 inch thick into bowl.  Pour on boiling water to cover; let stand 3 minutes.  Drain.

In a small bowl combine sugar, salt, flour and spices.  Combine lemon juice and zest in another bowl.

Fill pastry-lined pie dish with layers of green tomatoes, sprinkling each layer with sugar mixture, dots of butter, and small amounts of lemon mixture.

When pan is filled, arrange pastry strips in a lattice pattern over filling (or simply cover with top pastry - your choice).  Seal and flute edges.

Bake in preheated 450 degree (F) oven for 8 to 10 minutes.  Then reduce heat to 375 degrees (F) and bake until filling is tender and bubbling, about 40 minutes.

Cool and serve.