Green Tomato Pie I

Green Tomato Pie I

Matt 0

"A great way to use those end-of-season tomatoes! This is my mom's recipe."

Ingredients 2 h 10 m {{adjustedServings}} servings 425 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Prepare pie plate with bottom layer of crust.
  3. Mix together the flour, lemon peel, lemon juice, butter, ground cinnamon, sugar, and salt. Stir in the green tomatoes to coat. Pour into crust. Cover with top crust. Cut slits in top crust to allow steam to escape.
  4. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake another 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.
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Reviews 9

  1. 10 Ratings


A co-worker made this pie and it's delicious. The only change she made was to add about a teaspoon of freshly ground nutmeg. It's wonderful!


This was the nastiest "desert" I ever made. It was second only to the chocolate souffle when I forgot to add the sugar...chocolate scrambled eggs...Come to think of it, that was better than this. Water ran out of the pie followed by a syrup that was the consitancy of library glue. The tomatoes were still chrunchy and the color was repulsive.

Sam Nemati

No one could guess it! They all loved it though! I used ripe tomatoes, but the flavor tastes the same as apple pie very much. NOTE: Eat it fresh, not refrigerated (the tomato flavor comes out after a while if you use fresh toms)