Tuesday, November 8, 2011

Green Tomato Pie

Whew!  Where have we been?!?  Here, there, and everywhere.  And I'm in the process of canning all the fruit I froze because I thought I was too busy to can it over the summer (ha!  what on earth made me think I'd get less busy with a baby on the way?).  To top it all off, I want to get done before the two little ones that have already entered the world (ages 6 & 3) get their tonsils taken out in a week and a half (yes, right before the other munchkin is supposed to come!). 

One of the projects I finished was turning all the green tomatoes from the yard into pie filling.  My friend, Carrie, told me she made these for Thanksgiving last year, and they were enjoyed.  We had a lot of green tomatoes.  I have to be honest...I wasn't a huge fan, nor were the kids...but, it's made, and it's not a horrible flavor...just not my favorite.

I used green cherry tomatoes...hard to slice thinly as the recipe suggests.  Perhaps that's why it wasn't as amazing as when my friend makes it.  She uses large tomatoes.

  • 1 1/4 cups brown sugar
  • 2 tablespoons flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 5 green tomatoes, or enough to fill pie crust, thinly sliced

1 comment:

  1. I have used some different recipes and also tried adding raisins with some success. The one I like the best uses apple cider vinegar as the added acid. Consensus is that while it isn't the A#1 pie flavor, it does something productive with those green tomatoes. I also made some green tomato salsa which wasn't half bad.