Go Back

Southern Green Tomato Pie

Southern green tomato pie bakes tangy, thin-sliced green tomatoes into a sweet-savory custard-style filling inside a flaky double pie crust. The two-stage bake starts hot at 400°F, then finishes at 350°F until the crust turns golden and the filling bubbles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Double pie crust, homemade or store-bought
  • 1 double pie crust, homemade or store-bought
Green tomato filling
  • 4 cup green tomatoes, thinly sliced
  • 0.75 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and fit one pie crust into a 9-inch pie dish. Make sure the crust covers the dish edges so the filling won’t leak.
  2. Toss the sliced green tomatoes with granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice in a large bowl. Mix until the tomato slices look evenly coated.
  3. Pour the tomato mixture into the prepared crust, mounding slightly in the center. Distribute the mound so it sits evenly over the bottom crust.
  4. Dot the filling with cubed unsalted butter. Place small pieces across the top for even richness as it bakes.
  5. Top with the second pie crust, sealing and crimping the edges, then cut a few slits to vent steam. Set the pie on a sheet pan to catch any bubbling drips.
Bake and cool
  1. Bake for 15 minutes at 400°F. Look for the crust to start setting and lightly browning at the edges.
  2. Reduce the oven to 350°F and bake for another 35–40 minutes, until the crust is golden and the filling is bubbling. Check the center bubbling through the vent slits.
  3. Cool for at least 2 hours before slicing to let the filling set. The filling should hold its shape when you run a knife through the center.

Notes

Pro tip: Slice the green tomatoes thin and keep the filling well-coated so the custard-style filling thickens as it cools. Refrigerate leftovers in a covered container for up to 4 days; the pie can be frozen up to 2 months (thaw in the refrigerator overnight). For a swap, use a whole-wheat flour substitute for the all-purpose flour to add a slightly nuttier flavor without changing the method.