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Green Tomato Pie

When the frost arrives and brings the tomato-growing season to an end, try baking this very different pie made of green tomatoes.

I discovered this recipe, which had been cut out of a magazine from probably the 1970’s, stuck in an old cookbook someone had given me.  Had it for years but never got around to baking it until a few days ago. 

Ingredients:

  • Pastry for double-crust 10-inch pie plate
  • 1 ¾ cups sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon ground allspice
  • 4 cups green tomatoes tomato slices, cut into quarters
  • 2 cups seedless green grapes, roughly chopped
  • 1 teaspoon grated lemon rind
  • ¼ cup rum
  • 4 large mint leaves, minced
  • 1 tablespoon butter, chopped

Directions:

  1. Preheat oven to 450°F.
  2. Roll out half pastry; fit into a 10-inch pie plate
  3. Combine sugar, flour, salt, and allspice, stirring well. Add tomatoes and grapes: stir gently to coat with flour mixture. Add lemon, rum and mint, spoon into pastry shell.  Dot the top of the mixture with the chopped butter.
  4. Roll out remaining pastry, carefully place over pie, leaving 1-inch rim beyond the edge of the pie plate. Seal and flute edges; cut three slits to allow the steam to escape.  Before baking, brush top with iced water. For sparkling effect, sprinkle with sanding sugar.
  5. Cover the pastry edges with aluminum foil to prevent excessive browning. Suggest placing the pie on a baking sheet incase the juices overflow. Bake at 450˚for 15 minutes. Reduce heat to 350°and bake an additional 30 minutes.  Remove foil and continue to bake for 15 minutes. 

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