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Charlotte’s Green Tomato Pie

Green tomato pie makes an awesome conversation piece. I took it to a potluck and it was a delight to share. —Charlotte McDaniel, Jacksonville, Alabama
  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 medium green tomatoes (about 1-3/4 pounds), cored and cut into thin wedges
  • Dough for double-crust pie

Directions

  • Preheat oven to 425°. In a large bowl, mix the first six ingredients until blended. Add tomatoes; toss gently to combine.
  • On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
  • Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  • Bake 15 minutes. Reduce oven setting to 350°. Bake 35-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Pastry for double-crust pie (9 inches): Combine 2-1/4 cups all-purpose flour and 3/4 tsp. salt; cut in 3/4 cup shortening until crumbly. Gradually add 4-6 Tbsp. 2% milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Nutrition Facts
1 slice: 434 calories, 19g fat (5g saturated fat), 1mg cholesterol, 314mg sodium, 61g carbohydrate (29g sugars, 2g fiber), 5g protein.

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