Prep 30 mins
Cook 35 mins
Given to me by my best friend, handed down to her by her Grandmother. Been around for years...It's a tasty and easy recipe.
- 314.66 ml sugar
- 98.64 ml flour
- 6.55 ml salt
- 6.55 ml nutmeg or 6.55 ml cinnamon
- 946.36 ml green tomatoes, slices,cut in quarters
- 59.16 ml lemon juice (or 1-1/3 Tbsp. white vinegar)
- 6.55 ml grated fresh lemon rind
- 19.67 ml butter
- Mix together: sugar, flour, salt, nutmeg or cinnamon.
- Mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind Place mixture in unbaked crust.
- Dot with butter, Cover with top crust, Bake, 35-45 minutes, in a 425° oven, until nicely browned.
- Cool on wire rack-- Serve slightly warm.
Agnes Bell submitted this, almost identical recipe to All Saints Episcopal Church, West Plains, MO, 100th Anniversary version of Burnt Offerings. She got it from the Ozark Mountaineer.
I had a ton of green tomatoes this yeasr and looked for recipes beyond fried green tomatoes. I had never made nor eaten a green tomato pie before. I followed the instructions with no variations. I thought it was tasty but a little strange. Perhaps it's an acquired taste? My mom loved it. I wonder if more spice would've covered the "green" taste? or maybe some brown sugar?
Thank you for sharing, this was wonderful. I remember as a child mom making this, as well as fried green tomatoes and green tomato chutney to use up those last tomatoes before the frost. Yum