This unique Sweet Green Tomato Pie transforms firm, unripe tomatoes into a surprisingly delicious dessert. The tartness of the green tomatoes balances beautifully with the sweetness of sugar, golden raisins, and a hint of lemon. Warm spices like cinnamon and ginger add depth, while toasted pecans provide a crunchy texture. Baked in a rustic pie crust, it offers a nostalgic, home-style flavor profile that is both comforting and intriguing. Perfect for autumn gatherings or as an unconventional ending to a dinner party, this pie showcases the versatility of garden vegetables. It is a delightful twist on traditional fruit pies that will surprise and delight your guests.
Sweet Green Tomato Pie
Description
This unique Sweet Green Tomato Pie transforms firm, unripe tomatoes into a surprisingly delicious dessert. The tartness of the green tomatoes balances beautifully with the sweetness of sugar, golden raisins, and a hint of lemon. Warm spices like cinnamon and ginger add depth, while toasted pecans provide a crunchy texture. Baked in a rustic pie crust, it offers a nostalgic, home-style flavor profile that is both comforting and intriguing.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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On a lightly floured surface, roll out the chilled pie dough into a circle about 12 inches in diameter.
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Center the dough in a 9-inch pie plate, allowing the edges to hang over the sides. Cover and chill while preparing the filling.
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Cut the green tomatoes into thin slices.
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In a large mixing bowl, combine the tomato slices, golden raisins, grated lemon peel, lemon juice, and cider vinegar. Stir gently and set aside.
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In a separate medium bowl, mix together the sugar, chopped pecans, flour, salt, cinnamon, and ginger until well blended.
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Sprinkle 2 tablespoons of the sugar-pecan mixture evenly over the bottom of the chilled pie crust.
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Add the remaining sugar-pecan mixture to the tomato slices. Toss gently to coat the tomatoes evenly.
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Scrape the tomato filling into the prepared pie crust, spreading it evenly over the initial sugar layer.
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Dot the top of the filling with the small pieces of chilled butter.
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Fold the overhanging pastry edges inward over the filling, creating a rustic border.
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Bake at 400ðF (200ðC) for 15 minutes.
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Reduce oven temperature to 325ðF (165ðC) and continue baking for 45 minutes, or until the filling is bubbly and the crust is golden brown.
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Let the pie cool completely on a wire rack before slicing.
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Dust the top with powdered sugar before serving, if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 118.0kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 87.5mg4%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 0.5g2%
- Sugars 0.2g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Green tomatoes should be firm and unripe for the best texture and tart flavor. If you cannot find green tomatoes, you can use very firm, unripe yellow tomatoes or even apples as a substitute, though the flavor profile will change.
The pie tastes best when cooled completely, as this allows the filling to set slightly. It can be served at room temperature or chilled.
Store leftover pie in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or aluminum foil.
For a vegan version, ensure the pie crust is vegan and substitute the butter with vegan butter or coconut oil.
