baking · pie
Green Tomato Pie
From a video by Glen And Friends Cooking · 11 min watch
A vintage pie made with unripe green tomatoes, lemon, and warm spices in a double-crust pastry. The tomatoes are cooked into a thickened, sweetened filling reminiscent of a fruit pie.
pieAmerican
Source video — Glen And Friends Cooking on YouTube
From the creator
Total time
~1 hour 45 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~8 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 8 servings
- 6 green tomatoes, medium sized
- 2 tablespoons water
- ½ lemon, sliced
- 2 tablespoons cornstarch
- 1 cup sugar
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- 2 tablespoons butter
- pie crust, for double crust, bottom blind baked
Preparation
- Step 1Wash the green tomatoes, remove the stem and blossom end, and cut into thin slices. Slice half a lemon.
- Step 2Cook the sliced green tomatoes, water, and sliced lemon until the tomatoes are almost tender.
- Step 3Mix the cornstarch with the sugar and salt.
- Step 4Drain the tomatoes, reserving the liquid. Remove and discard the lemon slices. Allow the liquid to cool.
- Step 5Dock the bottom pie crust with a fork and blind bake in a hot oven for 10 minutes.
- Step 6Add the cornstarch-sugar-salt mixture to the cooled tomato liquid and cook until thickened.
- Step 7Roll out the top crust to fit a 9-inch pie plate.
- Step 8Add the cooked tomatoes, cinnamon, and butter to the thickened mixture. Mix thoroughly until the butter melts.
- Step 9Pour the hot filling into the blind-baked pastry shell.
- Step 10Place the top crust over the filling, seal the edges with a little water, and cut a vent hole in the top.
- Step 11Bake in a moderately hot oven (375º to 400ºF) for about 30 minutes, or until golden brown.
Notes
- The bottom crust is blind baked before adding the hot filling and top crust, which is unusual for a double-crust pie.
- The pie filling may be somewhat runny; it benefits from an egg wash or milk wash on the top crust for better presentation.
- The lemon contributes tartness but may add bitterness from the pith; zesting and juicing could be a substitution.
- A 9-inch shallow pie plate is recommended based on period cookbooks.