Green Tomato Pie

Have you ever had Green Tomato Pie?? I had never had green tomato anything until this year.

But this year we grew a large garden and at the end of the season we had quite a few small green tomatoes that wouldn’t be turning. So in my effort to waste not, want not I set out to figure out a purpose for them.

And I stumbled on pie. Oh darn! I guess I’ll just have to make a pie…

So here we are with a Green Tomato Pie!

I know, you’re dying to know how it tastes right???

It’s not that discernable from an apple pie to be honest. Although in the back of your brain you know it’s not apples and so it just always remains slightly different. For me the biggest difference was in the texture.  I’d recommend that you dice the tomatoes really small or slice them thinly to make the texture more of that of an apple pie.

It has all the comforting notes of an apple pie with warm spices and deep caramel flavor. Pair it with a flaky buttery crust and you can’t go wrong.

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I like to think of older generations and how something like this was probably quite common especially because nearly anyone can grow tomatoes but not everyone can grow apples.  So maybe this was a poor man version of apple pie back when the importing and transporting of fruit made fruit out of normal people’s budget or just plain impossible.

Vintage recipes sure make me grateful for the abundance of food and access to food we have here in the states.

For this pie you can use whatever crust you fancy.  Wheat and butter crust, vegan crust, grain free crust, it doesn’t matter.  I used a grain free crust recipe from Michele over at Paleo Running Mama, her amazing blog.

Green Tomato Pie Filling

Ingredients:

• 3 cups diced/sliced green tomatoes
• 1 cup coconut sugar
• 1/3 cup honey
• 1/3 cup arrowroot flour
• 2 tbsp lemon juice
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 Pie Pastry (you can make a double crust as I did or a single crust, but I recommend the double because, well, crust is life)

Instructions:

1. Preheat oven to 375* F
2. Dice or slice your green tomatoes and place in a medium bowl. Add all other ingredients, except pastry.  Mix well and set aside.
3. Roll out your pie pastry and place in a pie pan.  Pour the tomato mixture into pie shell.  Cover with second pastry, if using.  Make a couple of slits in the top crust to vent.
4. Place in preheated oven and bake for about 30-40 minutes or until the crust is brown and the filling is bubbling.
5. Let cool and serve plain or with ice cream or whipped cream 🙂
   

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   Green Tomato Pie Filling

   A pie with all the comforting warm spices as apple pie but made with green tomatoes.  Trust when I say it's every bit as good as an apple pie.

   Ingredients

   • 3 cups diced/sliced green tomatoes
   • 1 cup coconut sugar
   • 1/3 cup honey
   • 1/3 cup arrowroot flour
   • 2 tbsp lemon juice
   • 1 tsp cinnamon
   • 1/2 tsp ground ginger
   • 1/4 tsp nutmeg
   • 1/4 tsp salt
   • 1 Pie Pastry you can make a double crust as I did or a single crust, but I recommend the double because, well, crust is life

   Instructions

   1. Preheat oven to 375* F
   2. Dice or slice your green tomatoes and place in a medium bowl. Add all other ingredients, except pastry.  Mix well and set aside.
   3. Roll out your pie pastry and place in a pie pan.  Pour the tomato mixture into pie shell.  Cover with second pastry, if using.  Make a couple of slits in the top crust to vent.
   4. Place in preheated oven and bake for about 30-40 minutes or until the crust is brown and the filling is bubbling.
   5. Let cool and serve plain or with ice cream or whipped cream 🙂

*Recipe Notes

• If the crust is browning too much before the filling is done cover with foil to prevent burning.
• You can sub the arrowroot flour for regular flour but it obviously won’t be gluten or grain free 🙂