Green Tomato Pie III Recipe
Tastes like the best apple pie you have ever had. Make people guess what it is! They will want another slice.
This is an incredible pie!!! I will add a bit more flour next time ( a bit rumnny) but very delicious. The kids loved it. They thought it was an apple pie( they hate tomatoes) Thanks for a wonderful recipe!!
Surprisingly delicious! Not runny--see below. I gave it four stars just because I'd still rather have an apple pie, but for my purpose--to use up my green tomatoes, it's a great recipe. My tomatoes were green green, not pink. I used probably about 1/4 or 1/3 c cornstarch in addition to the flour and I drained the filling before adding to the pie shell. I also baked at 400 for 20 minutes, then an hour or so at 350. It would have been too runny if I took it out at an hour--if it's runny, bake it longer.
I made this pie and followed the recipe to the letter. The taste of spices was far too strong, the filling was runny and I was very disappointed with the end result.
This is a simple and sweet classic green tomato pie.
For this delicious pie, green tomatoes are sliced, sweetened and spiced, and poured into a deep-dish, pastry-lined pie plate. The top crust is crimped on, and this robust pie is slipped into the oven.
A great way to use those end-of-season tomatoes! This is my mom's recipe.
I remember my mother baking this when I was young. She kept my dad guessing for awhile on this one. A good stand-in for the real thing.
Mincemeat filling made from the early season OR late-season green tomatoes. This filling may be used with any fried pie recipe.
Sugar, cream, flour, salt and a sprinkle of cinnamon go into this delicious pie 's filling. It 's poured into a pastry shell and baked. Serve it with sliced fresh strawberries and a bowl of whipped cream.