Ingredients
- 3 tablespoons flour
- 1/2 teaspoon nutmeg
- 1 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 3 cups green tomatoes, chopped
- 1 tablespoon butter
- 3 tablespoon cornstarch
- 1 tablespoon vinegar
- 2 8-inch prepared pie crusts (top and bottom)
Directions
Preheat oven to 425 degrees F.
In a bowl, mix flour, nutmeg, sugar, cinnamon, and cornstarch. Add tomatoes and vinegar.
Pour mixture into prepared pie crust, and dot with butter. Cover with top crust and make two to four small slits in center to vent.
Bake for 20 minutes. Then reduce to 325 degrees F for 40 minutes.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By claire raye
Lewiston, ME
on August 29, 2011
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Terrific, best way to use up those green tomatoes & keep everybody guessing at the same time. Very tasty, especially with the egg wash & sugar & cinnamon sprinkles on top. I make it every year. Thx Food Network!
By torba98_11829804
Milpitas, CA
on December 23, 2009
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The final pie tastes terrific. Like all pies...the way raw ingredients are prepared (cut, sliced, chopped, grated, etc. influences the texture on our tongues.
This pie...we sliced and seeded tomatoes and followed all recipe directions. We sliced the pie pieces and almost used a knife to help get mouthfuls. The slices gave us a different feeling on our tongues vs. chunks.
My husband and I have since talked about trying again but make the tomato pie savory. Regardless, this dessert pie is enjoyable.
By ajones81_12114724
Fort Lupton, 44
on October 30, 2009
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This tasted so much like an apple pie! It was fun watching my family guess what the ingredient was, and even after they found out they kept eating since it was so good!. I sprinkled a little sugar and cinnamon on the top and served the slices warm with vanilla ice cream. This was a great use for all of the leftover green tomatoes that resulted from our early frost this year!
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