Green Tomato Pie (tastes like apple pie!)

This green tomato pie tastes surprisingly just like apple pie! Coat chopped, unripe green tomatoes with a cinnamon sugar blend and bake them inside flaky pie crusts. Honestly, no one will guess it’s made from green tomatoes!

Seriously, this Green Tomato Pie tastes just like a classic apple pie! I wouldn’t steer you wrong about food. You’re going to be amazed no one will believe it’s actually made with green tomatoes!

When most of us hear “tomato pie,” we think savory, like a cheesy tomato pie I love making. But this one’s a total sweet dessert — a real crowd-pleaser that will have you grabbing forkful after forkful ‘til it’s all gone.

We start with unripe green tomatoes chopped up and tossed in a cinnamon sugar mixture. Then they’re tucked into a pie crust, topped with another crust laid out in a lattice, and baked until bubbling and golden brown on top.

I love sneaking veggies into all sorts of dishes — from Chocolate Zucchini Cake to Sugar-Glazed Cucumber Bread, baked Carrot Cake Donuts, or Spinach Cupcakes. Vegetables surprise me all the time with how versatile and delicious they can be! This green tomato pie is a perfect example.

This recipe is a must-save any time you’ve got green tomatoes lingering on your vine. Trust me, you’ll keep coming back to this green tomato pie year after year.

Keyword: green tomato pie

Ever spotted a bunch of firm green tomatoes on the vine and wondered what to do with them? This green tomato pie is your answer! Don’t let the ingredient list fool you—once you peel, chop, and toss these tomatoes in cinnamon and sugar with a splash of apple cider vinegar, they turn into a sweet, spiced filling that tastes remarkably like classic apple pie.

I’ll guide you through the whole process: about 20 minutes of hands-on prep, a 50-minute bake time, and a vital 3-hour cool-down to help the pie set perfectly for slicing. The recipe makes roughly 8 servings and uses easy pantry spices plus store-bought pie crusts, so it’s totally doable for busy home cooks.

• Here’s what you’ll do: peel and chop tomatoes, toss them with vinegar and cinnamon-sugar, spread into a pie crust, top with a lattice crust, and bake until golden and bubbly.
• What you’ll need: 4–5 medium green tomatoes, everyday spices like cinnamon and cloves, some flour to thicken, frozen pie shells, a pie pan, and a baking sheet.
• Inside this post: step-by-step photos, helpful baker’s tips for peeling and thickening, tricks to keep crusts crisp, flavor twists you’ll love, plus storage and reheating advice.

Keep reading and you’ll see how a humble green tomato can transform into a surprising, delicious dessert favorite — perfect for late-season tomato bounty and sure to wow your family and friends.

Why It’s So Good

This green tomato pie is a delightful little kitchen secret: under all that sweet spice and sugar, the firm tomatoes soften into a jammy, luscious filling that really tastes like a classic apple pie. It’s a smart, tasty way to use up those green tomatoes lingering on your plant before frost strikes. Plus, this recipe relies on simple pantry ingredients and ready-made pie crusts, making it approachable for even the most novice bakers. Serve it warm with a scoop of vanilla ice cream, or enjoy it cold — either way, the familiar cinnamon and sugar flavors will have you hooked.

Ingredients and Staples

• 4 cups green tomatoes, peeled and chopped (about 4-5 medium-sized tomatoes)
• 2 tablespoons apple cider vinegar
• 1 1/2 cups white sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 16 oz package frozen double deep dish pie shells, thawed
• 2 tablespoons butter, cut into small pieces

Step-by-Step Method

1. Preheat oven to 350°F.
2. Peel and chop green tomatoes into uniform pieces.
3. Toss chopped tomatoes with apple cider vinegar in a large bowl.
4. Whisk together sugar, flour, cinnamon, nutmeg, salt, and cloves in a separate bowl.
5. Pour the sugar-spice mixture over the tomatoes and gently toss to coat.
6. Press one thawed pie crust into a 9-inch pie pan.
7. Pour the tomato filling into the prepared crust and spread evenly.
8. Slice the second pie crust into strips and weave them into a lattice over the filling.

9. Cut butter into small pieces and dot them over the filling through the lattice.

10. Place the pie pan on a rimmed baking sheet to catch drips.
11. Bake at 350°F for 50–60 minutes, until the crust is golden and the filling is bubbling.
12. If crust edges brown too quickly, tent them with foil partway through baking.
13. Remove pie from oven and let cool and set at least 3 hours before slicing.

Tips for Best Results

• Peeling the tomatoes is key: it helps the filling cook evenly and turn soft and saucy instead of chunky.
• Cut your tomatoes into pieces about the same size to help them cook just right and release moisture evenly.
• Tossing the tomatoes with apple cider vinegar brightens their flavor and balances the sweetness perfectly.
• Flour thickens the filling nicely, but if your tomatoes seem extra juicy, stir in a tablespoon of cornstarch for an even firmer filling.
• Always bake your pie on a rimmed baking sheet to catch any drips and avoid oven messes.
• If your crust edges brown too quickly, just tent them with foil partway through baking to keep them from burning.
• Be patient and let the pie cool for at least 3 hours before cutting. This helps everything set up for clean, beautiful slices.
• Store leftovers covered in the fridge for 4–5 days. Reheat slices in the microwave or a 350°F oven for a few minutes for best results.
• Don’t overfill the pie crust; leave a little border so the top crust seals nicely and won’t leak too much.

Mix-Ins and Substitutions

• Mix it up by adding 1 or 2 peeled, sliced apples into the tomato filling for a lovely apple-green tomato hybrid pie.
• Adjust your spices by dialing back the cloves and nutmeg for a milder taste, or stir in a pinch of ground ginger for warmth.
• Swap part of the white sugar for brown sugar or add a tablespoon of maple syrup to get a richer, caramel-like flavor.
• If your tomatoes are super juicy, use cornstarch instead of flour to help the filling thicken up better.
• Fancy a change from lattice? Try a crumbly streusel topping made from flour, brown sugar, and butter for a crispy sweet finish.
• For texture and zing, fold in 1/3 cup toasted chopped pecans or walnuts and some lemon or orange zest into the filling.
• Want a rustic twist? Make mini hand pies or a free-form galette with the same filling for a super charming look.

Storage and Leftovers

Once your green tomato pie has cooled and set, cover it loosely with plastic wrap and stash it in the fridge for up to 4-5 days. You can enjoy it chilled or warm up individual slices in the microwave or oven.

Common Questions

It’s totally up to you, but I highly recommend peeling your green tomatoes before making this pie. Removing the skins helps everything bake together smoothly and creates that soft, ooey gooey filling we all crave in a fruit (or veggie!) pie.