In Georgia, we just experienced our first frost for the season. Like many gardeners, I am preparing my garden for spring and looking for ways to use the produce that I have still growing and green tomatoes are in abundance. Yes, there is always the traditional fried green tomato recipes, but I wondered what else could be done with these beautiful fruit. My mind instantly went to interior decorating ideas and came up with this beautiful display below.
Then, of course, my mind goes to something sweet I could make with them and I found the perfect solution – Green Tomato Pie – filled with the fragrant spices of the fall.
Here is what you will need for this recipe:
3/4 c. sugar
1/2 tsp. freshly ground cinnamon
1/8 tsp. freshly ground nutmeg
1/4 tsp. salt
3 tbsp. quick-cooking tapioca
1 lemon, zested
2 lbs. green tomatoes, 1/4 inch-thick slices
1/2 c. golden raisins
2 tbsp. lemon juice
4 tbsp. butter
2 premade refrigerated pie crusts, Pillsbury or your favorite brand
Pick 2 lbs. of green tomatoes from your garden. Even if the plants aren’t looking the best – the fruit is still worth saving.
Wash tomatoes and slice them to be 1/4 inch-thick. There is just something so elegant and beautiful about a green tomato – don’t you think?
Now prepare your sugar and spice mixture to dredge your tomatoes in. Combine sugar, cinnamon, nutmeg, salt, tapioca and lemon zest into a bowl. Using freshly ground cinnamon and nutmeg brings this pie to a whole another dimension in taste. This can easily be done by using a microplane as shown in the images below.
Now it’s time to get your pie crust ready! You shouldn’t need to grease your pie dish because of the butter in the dough, but putting some non-stick spray on won’t hurt. For this time-starved girl, premade is the way to go, but if you want to make your own dough – go for it! The recipe link is at the bottom of this post!
Next dredge your tomato slices in your spice mixture and lay in the crust like below.
Preheat your oven to 450 degrees. After all tomatoes are placed in the crust top with 1/2 c. golden raisins and 4 tbsp. of butter cut into slices.
Then top with the remaining crust.
Pierce top of pie with fork in several places for air to escape. Reduce oven temp to 400 degrees after placing pie in. Bake for 30 minutes. Check periodically – if edges of crust are starting to get over done. Place a tinfoil collar around the edges. After 30 minutes of baking, brush crust with heavy cream (or an egg wash) and sprinkle with course sugar. Bake for another 30 minutes. It is also a good idea to place a tinfoil-wrapped cookie pan below the pie to catch any juices that leak out or having an oven liner is ideal and makes for easy cleanup.
To me, this pie tasted just like an apple pie and full of fall favors. I hope you will give it a try!
Original recipe from Food Network