You’re probably thinking the same thing I was when I heard about green tomato desserts. Yuck! But I’ll try anything once. Fried green tomatoes are one of my favorite things to eat! I usually make a meal out of them. In fact, I remember when I was 14 our power was knocked out by severe winds and it stayed out for two weeks. During that two weeks, we used our grill to fry up everything from our garden…a lot of that being GREEN TOMATOES!
This year we had gobs of tomatoes from our garden. Unfortunately i am allergic to all the acid in red tomatoes so I pick them while they are green then I slice, bread, and freeze them so we can have fried green tomatoes year round. Before the first frost hit, I grabbed what was left of the garden and sliced everything up. There were only 5 tomatoes so I left them in the fridge so I could fry them from fresh instead of frozen. I already had 20 gallon bags in the freezer anyways. Well then a quick trip to our atv mechanic lead to a conversation about GREEN TOMATO DESSERTS! What else would I do with the 5 in my fridge?
Now just because you either love or hate fried green tomatoes it doesn’t mean you will love or hate this dessert. Like I said, I’ll try anything once and a tomato IS a fruit so, what’s there to lose? The ingredients and flavor are much like your classic apple pie or apple crumble, but I think you should try it for yourself!
Green Tomato Pie
Cook Time: 1 hour
Prep Time: 15 minutes
Oven Temp: 350 F
For the crust, you may use 2 9” store bought pie crusts or this recipe below
2 1/2 cups of flour
1 1/2 cups of melted shortening
1 tablespoon of sugar
1/2 teaspoon of salt
3 tablespoons of milk
For the filling
4-5 medium green tomatoes thinly sliced
1 cup of packed brown sugar
3 tablespoons of flour
1.5 teaspoons of cinnamon (I used pumpkin pie spice)
2 tablespoons of butter cut into small cubes
To make the crust:
Mix all dry ingredients thoroughly. Then slowly add in the melted shortening, stirring as you go. Once your dough is in pea size crumbles, add milk, one tablespoon at a time until your dough is wet enough to roll out, but not sticky. Turn your dough out into a lightly floured surface and separate into two equal dough balls. Roll each ball into a 9” circle. To get the dough into your pie plate, roll the dough around your rolling pin like a burrito and I roll it over your pan. I cut my top shell into strips for making a lattice pie crust, that’s up to you how fancy you want to get!
To make the filling:
Mix all dry ingredients in a large bowl and toss the tomato slices in until thoroughly coated. Spread the mixture in the bottom pie shell evenly and drop your cubes butter on top. Place the top pie shell over and curl the bottom shell in to “seal” your edge. This helps keep it from bubbling over so much, but you can crimp it if you like that look better. Place the pie on the center rack of the oven and bake for 45 minutes to an hour. Once you’re crust begins to brown, the pie is done!
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