Green Tomato Pie

Lois M. Barber - First Place 2010


6 to 8 medium green tomatoes (I probably used 8 or 9, I like lots of filling.)

2 tablespoons lemon juice

2 teaspoons grated lemon peel

teaspoon salt

1/2 teaspoon ground cinnamon, (I added 1 teaspoon of pumpkin pie spice.)

1 cup granulated sugar

2 tablespoons cornstarch, (I replaced this with cup of Minute Tapioca.)

3 tablespoons butter, Melt the butter and swirl it around the top.


Wash the green tomatoes well; peel and slice (I chopped mine in pieces). In a saucepan, combine tomatoes with lemon juice, peel, salt and spices. Cook tomato mixture over low heat, stirring frequently. Combine sugar and Minute Tapioca; stir into tomato mixture. Cook mixture until clear, stirring constantly. Remove from heat, and let stand until slightly cooled.

Line a 9-inch pie plate with pastry; pour in tomato mixture. Pour the melted butter in circles on the top of pie. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 400 for 35 to 45 minutes or until nicely browned. Serve warm or cooled.

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon