Green Tomato Pie IV

Corinne 0

"This pie does not sound very appetizing, but it is very good. To me it tastes like pumpkin pie. It is a good, tasty way to use up your tomatoes in the fall when you are tired of them."

Ingredients {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Roll pastry and line a 9 inch deep-dish pie plate.
  2. In a large bowl, combine sliced tomatoes, sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss lightly to mix. Pour into pastry lined deep-dish pie plate.
  3. Put little dabs of butter in about 4 or 5 places around the top of pie then cover with pastry. Make slits wherever you please.
  4. Bake at 375 degrees F (190 degrees C) for 10 minutes then reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and bubbly.
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Reviews 4

  1. 4 Ratings

Patricia Stearns Sterkowitz

I made alterations to this recipe based on the reviews on all of the Green Tomato Pie Recipes. My pie was delicious and a big hit with my family. Even the ones that were only going to 'taste' it and were sure they weren't going to like it. I proved them wrong. To prevent some of the 'runny filling' issues, I added 2 tablespoons of corn starch to the filling mixture. Then I melted some butter in a pan, added the filling and cooked it until it was thick. I let it cool before putting in the pie crust. For my version, I sliced the tomatoes quite thin, maybe an 1/8 inch. I also doubled the amount of cinnamon and nutmeg. For my next pie, I would use more than 4 cups of sliced tomatoes...just to have more filling in the pie. The more tomatoes added, also add more sugar.


I've got so many green tomatoes, I figured I might as well try this. The flavor is different, not in a bad way, just undescribable. The only really bad thing about this pie is the chewy texture. Still got lots more tomatoes, so I'll maybe try it with the tomatoes shredded, not just sliced.


wow. i was a little skeptical when i first came across this but decided to try it, i took a reviewers advise and thickened the filling before putting it in the pie shell with 3tbsp cornstarch i also added about a cup of canned pie filling i had on hand. it was a amazing i think it didn't even need the extra pie filling. my husband didn't even know it wasn't apple pie. im really impressed with this recipe and will make it again