Green Tomato “Apple” Pie

Green Tomato Apple Pie

Ready for a surprise? Word on the street is you can swap green apples with green tomatoes and make a delicious tasting “apple” pie! We didn’t believe it either. We had heard of fried green tomatoes, but never green tomato “apple” pie. It sounded almost too crazy to be true. But just for fun, we had to give this suspicious substitution a try. And boy, were we surprised!

We ended up tweaking this Best Apple Pie recipe from Si of A Bountiful Kitchen and because we wanted to give it our best effort, we were sure to use all of our favorite pie kitchen tools like the deluxe pasty blender and the silicone pastry mat. The only things we ended up substituting were green apples for green tomatoes and adding a drizzle of caramel to the filling. It turned out so good! The pie was sweet, tart, and delicious. And the texture was almost exactly like all of our other favorite apple pies. Even our pickiest kids thought they were enjoying just another traditional dessert! Guess the joke is on us after all. And now we have one more way to use up all those not quite ripe tomatoes at the beginning and end of the season. Win!

What do you think? Is this just crazy? Or would you be willing to try a sweet green tomato apple pie? What other alternative fillings have you heard of being substituted for apples?

Green Tomato Apple Pie

Green Tomato

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  • Pie Crust
  • 1 cup solid shortening (Crisco 1/2 butter flavor, 1/2 regular)
  • 2 cups all purpose flour
  • 1 tsp salt, preferably sea salt
  • 1/2 cup ice cold water
  • 1 cup additional flour for rolling out and adjusting dough
  • 1 beaten egg and sprinkle of sugar (optional for the top crust)
  • Pie Filling
  • 8 green tomatoes (the amount depends on the size of your pie pan)
  • ¾ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg optional
  • ½ tsp sea salt
  • 3-4 Tbsp all purpose flour
  • 2-3 tsp lemon juice or about 1/2 fresh squeezed lemon (optional, but recommended)
  • 2 tsp vanilla extract optional
  • 1-2 Tbsp butter
  • 2 Tbsp caramel sauce



Preheat the oven to 375℉ for 30 minutes before baking. Adjust the racks so one rack is on the bottom of the oven (lowest setting) and one is in the middle of the oven. It is best to bake the pie on a thin cookie sheet to prevent any overflow of filling from the pie onto the oven. You may also use a sheet of foil placed under the bottom of the pie plate to catch drips.


For the crust, place flour and salt in a large bowl. Toss together.


Using a pastry cutter, cut shortening into flour mixture until mixture resembles small peas or small pea size pieces.


Add the water all at once, pouring evenly around the flour in bowl. Gently fold the flour mixture together with a fork until the dough begins to form a ball. At this point, the dough will be quite sticky. If needed, add a little flour so the dough is not sticky to the touch.


Flour the pastry mat or countertop generously. Use about 1/4-1/3 cup of flour. Split the dough in half and roll out half of the dough into a circle, about 2 inches larger than the edge of the pie plate.


Place the rolled out dough into the pie plate. Just fold the dough in half and then transfer to the pie plate (the silicone mat makes transfer super easy!). After the dough is in the pie plate, unfold and evenly place in the plate, making sure the dough completely rests against the bottom corners of the pie plate. Roll out the second part of dough and let sit while the filling is being made. The dough may be placed in the fridge while filling is being made. No need to cover.


For the filling, simply slice the green tomatoes. Set them in a large bowl.


Add sugar, spices, salt, flour, lemon juice and vanilla to the tomatoes and toss well.


Fill the bottom crust with tomato filling mixture. Pour any of the remaining juices from the tomato filling evenly over the tomatoes in the pie plate.


Cut up butter into small pieces and distribute evenly on top of tomatoes in crust and drizzle the top with some caramel sauce.


Cover the tomatoes with the rolled out top crust. Seal edges of the pie, and cut slits in crust to allow steam to escape.


Gently brush beaten egg* (optional) on top of crust and sprinkle with sugar.


Bake at 375℉ for about one hour or until the top and bottom crusts are golden and the tomatoes are bubbly.

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