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Green Tomato Pie

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  • Prep 25 min
  • Total 1 hr 55 min
  • Servings 8
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This pie is a classic in the southern U.S. and is a spicy treat no matter where it’s served!
By Betty Crocker Kitchens
Updated Aug 14, 2006
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Ingredients

Pastry

  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 7 to 8 tablespoons cold water

Filling

  • 1 1/3 cups sugar
  • 1/4 cup plus 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons ground nutmeg or ground cinnamon
  • 1 teaspoon salt
  • 4 cups green tomato slices, cut into fourths
  • 1 1/4 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 1 tablespoon butter or margarine
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4
    In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, the nutmeg and 1 teaspoon salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • 5
    Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 6
    Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Extra lemon peel? Instead of throwing it out, sprinkle it on the bottom of the pastry before filling with the tomato mixture. You’ll give each slice of pie an extra flavor boost!
  • tip 2
    You’ll need about 2 lemons to get the 1/4 cup juice needed for this pie. You’ll need to grate only one lemon for the peel.
  • tip 3
    For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.

Nutrition

480 Calories, 22 g Total Fat, 5 g Protein, 67 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
200
Total Fat
22 g
Saturated Fat
6 g
Cholesterol
5 mg
Sodium
610 mg
Potassium
250 mg
Total Carbohydrate
67 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
16%
16%
Calcium
0%
0%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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