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Green Tomato Pie
From a vintage recipe box found at an estate sale
As written on the card
Green Tomato Pie
Line a deep pan with pie crust
and fill with thinly sliced
green tomatoes, heaping them
in the center. Add 1 tablespoon
vinegar, plenty of sugar, bits
of butter, little allspice and
nutmeg. Cover with crust
and press edges firmly together
Green Tomato Pie
An old-fashioned double-crust pie from an end-of-season garden
Ingredients
- Pie crust for a double-crust deep pie
- Green tomatoes, thinly sliced (enough to heap high in the center)
- 1 tablespoon vinegar
- Plenty of sugar
- Bits of butter
- A little allspice
- A little nutmeg
Method
- Line the pan: Line a deep pie pan with pie crust.
- Fill: Fill with the thinly sliced green tomatoes, heaping them in the center.
- Season: Add 1 tablespoon vinegar, plenty of sugar, bits of butter, and a little allspice and nutmeg.
- Top and seal: Cover with the top crust and press the edges firmly together.
Notes for today’s kitchen (our suggestion, not part of the card)
- About 4 to 5 medium green tomatoes (roughly 5 cups sliced).
- About ¾ to 1 cup sugar, ½ teaspoon allspice, ¼ teaspoon nutmeg and 2 tablespoons butter.
- Cut a few slits in the top crust so steam can escape.
- Bake at 425°F for 15 minutes, then at 350°F for about 35 to 45 minutes, until golden and bubbly. Put a sheet pan underneath to catch drips.
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