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Green Tomato Apple Pie

Updated on September 3, 2013
Delicious Green Tomato Apple Pie
Delicious Green Tomato Apple Pie

Green Tomato Apple Pie Recipe

This is another of my recipes that I have been working on for years. I won a Gold Medal for this pie at the Miami Food Show and also another Gold Medal two years later at the Seattle Food Show. I really believe with all my heart that I make some of the best pies in the world. Yes I really do think I'm that good. And I believe 100 percent in my recipes.

You Will Need For Your Recipe.

1. Two 9 inch pie crusts and a 9 inch pie shell.

2. 2 Cups of Thin Sliced Green Tomatoes.

3. 3 Granny Smith Apples cored, peeled, and diced.

4. 1 Tablespoon Lemon Juice.

5. 1/2 Cup Sugar.

6. 1/2 Cup Light Brown Sugar.

7. 2 Tablespoons Flour.

8. 1 Teaspoon Cinnamon.

9. 1/2 Teaspoon Ground Nutmeg.

10. 1/2 Teaspoon Salt.

11. 4 Tablespoons Butter.

You will want to preheat your oven to 425 degrees and by all means if you do a lot of baking buy an oven thermometer to make sure when you set the dial to 425 degrees that your thermometer says 425 degrees.

Toss your apples and tomatoes in a large bowl with the lemon juice. Add in all the rest of your ingredients except butter and mix well. Add 1/2 of your ingredients to your bottom pie crust and slice or spoon in half the butter. Add the other half of your ingredients to your pie. Now put the top on and crimp the edges with the tines of a fork. Cut holes in the top for the steam to escape and bake at 425 degrees for the first 15 minutes. Now reduce the heat to 350 degrees and cook for another 45 minutes. In the last 15 minutes of baking time sprinkle the top of your pie crust lightly with sugar. Serve topped with vanilla ice cream while still warm.

Did you know that tomatoes are a fruit and not a vegetable and that it was only in recent years that people started to eat and enjoy tomatoes. Before that people had the ideal that tomatoes were poison. Well it's a good thing they aren't because I just love tomatoes and almost everything made from them.

And please if you make this recipe please post a comment below and let me know what you think. How did you like the pie? How did it turn out for you. Please post below and let me hear your comments.

Before Its News


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Please Post Your Comments Below Now

Let me hear your comments please. Did you make the pie? How did it turn out for you?

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    • profile image

      Sandra Hale 

      9 years ago

      Fantastic recipe! I will absolutely make this again. My daughter-in-law is gluten intolerant so I used tapioca instead of flour and then she just ate the baked filling right out of the crust. Who knew that green tomatoes mixed so well with apple pie!

    • profile image


      9 years ago

      I used 3/4 cup unrefined cane sugar instead of the recommended sugars. Hey, Whole Foods bulk. What can I say? Also, I blanched and peeled the tomatoes, made my own vegetable shortening pie crust and added some lemon zest and about 2-3 tbsp corn starch to the filling (there was a lot of excess liquid). Plus I used 2 different apples don't remember which but they were both in-season, crisp and slightly tart. Oh, also, I used earth balance instead of butter. There was a lactose intolerant dinner guest. I really only use recipes as a general guideline if you couldn't tell, So... thanks for the tips!

      Anyway, Aside from the crust recipe I used not yielding quite enough crust to properly seal the rim, and having to constantly watch the temp in my 75 year old gas oven, this pie turned out to be rather awesome. I got raves at the potluck. Vanilla ice cream was the perfect compliment but I may try it with sharp cheddar cheese too. If you've never tried apple pie with cheddar cheese, do yourself a flavor(!!!)

      I will definitely make this again next year when I will doubtless have yet another crapload of green tomatoes.

    • profile image

      Mike Basford 

      9 years ago

      As a lazy man, I hate baking, so I buy a packet of frozen pie shells, and put a layer of quartered Sweet 1000's tomatoes, and then a layer of apples, and do this twice, with a good couple of table spoons of sugar. I also add a bit of tapioca flour to soak up the excess liquid (about the same amount as the sugar - also works well with rhubarb pies). I don't use any other spices, as the flavours are well worth enjoying as is !

    • profile image


      9 years ago

      I used a crumb topping with this recipe and the pie was delish!!! I made three pies this season and hope to make one more. Yummy way to use up green tomatoes. THANKS (Yes, friends have a copy of your recipe.)

    • profile image


      10 years ago

      your pie is amazing!I think any reasonably sharp-ish eating apple works well in this. I will be making it again.

    • profile image


      11 years ago

      Tried this tonight when I found a stray green tomato hiding with a bunch of softening apples (several varieties) and one pear. Filled out the two cups with green tomatoes from my yard (mostly cherry). I will definitely be making it again. Thanks!

      One note - I'm assuming you used pre-ground nutmeg as opposed to freshly grating a nutmeg as I did, since I can't really taste the cinnamon at all. I'll probably cut that by a third in future.

    • profile image

      Elaine Janssen 

      11 years ago

      I'm a friend of Renee's and saw this recipe in her notes. My husband made it with our pile of green tomatoes and Granny Smiths-he did a different crust, which was awesome. The pie was very good and he'll make it again, for sure. Thanks!

    • crazyhorsesghost profile imageAUTHOR

      Thomas Byers 

      11 years ago from East Coast , United States

      Glad you liked it and thanks for the comment. And I to have an abundance of green tomatoes right now.

    • profile image

      The Farmer Girl 

      11 years ago

      I tried this last night and thought that it was really good. I didn't use Granny Smith though I used Macintosh, I have a five gallon bucket of them on my front porch that I'm trying to go through. With the overabundance of green tomatoes that I have right now it was the perfect recipe to use up the crop. Thanks for sharing it.


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