Tomatoes are a summer staple in Amish gardens and kitchens. The ruby red delights find their way into sauces, salads, and even breads. But what if you are just itching to eat those tomatoes even before they are ripe? Well, we've all heard of fried green tomatoes. Yum! Dipped in a little ranch and, wow, oh wow (anything fried and dipped in ranch qualifies for a wow, oh wow). But what about green tomato pie? That's not something I'm familiar with. This is a fascinating recipe that comes to me from an Amish settlement in Tennessee. The recipe is interesting to me because, true to Amish tradition, it is such a simple formulation. By the way, the photo here is one of our tomatoes slowly but surely plumping up today in our garden. We got kind of a late start with our garden but the plentiful rains here in Ohio are really helping out.
The recipe below is very spare in instructions and,boy, is it just me or does the filling not seem like a lot? I'd probably use an 8" pie crust instead of 9". And, if it were me, I'd probably plump it up with a couple of cups of green tomatoes (of course then I might switch to a 9") Once we get some more green tomatoes this summer I might try this one, but I wanted to pass it along to everyone today so you can use it if you have a plentiful early crop!
- 1 cup green tomatoes, diced
- 1¾ cup sugar
- 3 tablespoons tapioca
- pinch of salt
- 1 cup water
- Mix together and put into unbaked pie shell.
- Cover with second crust.
- Bake at 350 for 1 hour.
I'm sharing and I'm making the Tomato Pie!! I'll let you knw how I like it!! Barb P
Thanks, Barbara, good luck! Hope it turns out well!
This recipe is way off. I use my grandmother's recipe.
The amount of tomatoes does seem a bit sparse. If you do increase the tomatoes, though, I'd increase the sugar, too. Green tomatoes, as you know are very tart with very little sweetness. I tried making a green tomato pie once that didn't turn out very well.. It's a recipe in my mom's 1950 Betty Crocker Picture Cook Book. If I tried this recipe I'd probably add some cinnamon and nutmeg.
Yum, Linda, cinnamon and nutmeg are great ideas for additions to the recipe!
Haven't had a green tomato pie, but I did make a red tomato pie, recipe that I got out of an Amish book and it was absolutely delicious....was more like a pizza pie and we loved it.....
Hope someone makes this and lets us know how it is.....
This is the recipe I use for Green Tomato Pie.
1 quart of green tomatoes (fresh or canned*)
1 1/2 cups of sugar
3 - 4 Tablespoons flour
1 teaspoon cinnamon
Double pie crust (store bought or homemade)
Put green tomatoes in an 8 inch pastry lined pie pan. Sprinkle with sugar, flour, and cinnamon. Top with crust. Bake in oven at 350 degrees.
I usually mix the pie ingredients together; put the mixture in the pie crust, and top with the remaining crust. If using fresh green tomatoes, allow around one hour to cook.
*My mom usually cans green tomatoes for this pie.
Yum, thanks for sharing this, Donna!
One of my Kansas grandmothers used to make Green Tomato Pie at frost time every autumn. She would pick all the green tomatoes off the vines the day for the expected hard frost. Then she would make the pies. I carry on the tradition.