Green tomato pie. Okay, it sounds weird. Let’s just get that out in the open. I was skeptical. But when I read about it from Eric at Chert Hollow Farm, I knew I had to try it. Plus it just so happened that we had a glut of green tomatoes and I had no idea what to do with them.
There are a ton of different recipes out there for green tomato pie. They’re all similar, but with minor variations. I decided to go with this recipe from Betty Crocker, and made it with Joy the Baker’s recipe for pie crust. The only modifications I made to the pie filling were splitting the total spice amount between both nutmeg and cinnamon, and adding a couple tablespoons of flour to filling at the end to make sure it wouldn’t be too runny.
This stuff is amazing. I made it for an event at work and made people try it without knowing what it was. I got all sorts of interesting guesses. Green beans? Lemons? Banana peppers? They were totally convinced it was banana peppers.
It does take some time to slice up all the tomatoes, especially if the tomatoes are small like mine were. Next time I think I’d try using the slicer attachment on my food processor to cut down on the time commitment.
And can we just talk for a moment about Joy the Baker’s pie crust? First of all, I had never EVER in my life made a two-crust pie. Ever. Secondly, I’ve never been much of a fan of pie crust. I always thought it was okay, but it wasn’t great. Joy the Baker’s pie crust is great. It tastes like pure butter, which is only mostly true. And as a pie newbie, Joy’s recipe walked me through step by step. Now that I’ve done it once I know what I can do better next time. But for my first two-crust pie, I think it was not too bad at all. If you’re looking for a pie crust recipe, make this one and thank Joy for her buttery brilliance.
Also, if you find yourself with a glut of green tomatoes and want to preserve the green tomato pie filling, there is a version of the same recipe that is suitable for canning. I decided against it because I’m not a big fan of raisins in sweet dishes, plus most of our green tomatoes are now ripening nicely in our basement.
So, what do you think? Would you give it a shot?