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Green Tomato Pie Recipe

Green Tomato Pie

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Best DishesEpisode: Savannah Soulmates

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on September 10, 2011

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    Great flavor, fortunately before topping the pie I noticed a lot of moisture in the pan. Got rid of about a cup of water and still came out perfect.

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  • on November 21, 2010

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    Excellent! Except for the addition of raisins, this tastes identical to what I grew up eating in eastern Montana in the 1960-1970s. All of my friends' moms who made pie knew about it. We'd see it in coffeeshop/diners sometimes, too. It was standard fare and not considered a novelty. I'm surprised others think it's only served in the South.

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  • on September 29, 2010

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    Fabulous recipe! I took this one to a gathering and called it a Mystery Pie. The curious, guessed at what it was even after it was cut, zucchini?, apple? and finally tomato. It was great here up North to share a Southern style pie. The crust recipe was very good and the flavor had me anticipating another piece the next day. My tomatoes where very late in turning red so I have quite a few green. Thought I would make a batch of the filling and cook it on the stove so I could freeze it. Cross your fingers that it will be as good after it had been cooked and frozen. We'll see.

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  • on October 01, 2009

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    I made a few changes:
    Brown sugar for plain sugar
    1 pkt of 'True Orange' in place of orange zest
    increased to 1/3 C raisins
    add pinch kosher salt
    AND used refrigerated pie crust

    The flavor of the filling was spicy and fantastic! There was so much cinnamon it was almost hot, which I loved but probably would be too much for others. I think I might also cut down on the sugar, esp since I add more raisins. However, it was awfully runny so next time I'll use at least 3 TBS tapioca flour so it sets up firmer. Also, I prebaked the bottom crust for 6 min which would've worked beautifully if the filling had set up.

    All in all - what a brilliant use for green tomatoes!

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  • on September 13, 2009

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    If you live in the northeast then chances are, you never heard of this pie. When Paula's episode aired, I had a ton of green tomatoes in my garden so I felt like I had nothing to lose. It turns out that all the sugar and spices make it taste a lot like apple pie. I cut down the sugar and instead of raisins, I added a few crushed pecans. It's a great summer recipe. My family really enjoyed it and i hope you do too.

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  • on August 24, 2009

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    great recipe my husband loves it but on the show paul says 425 degrees for 25 min then reduce to 350 for 20 min.

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  • on May 18, 2009

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    I just baked and cut into this very southern lady dessert.
    It can't be compared to anything at all, so let me just get
    close to saying it reminds me slightly of a rhubarb/mincemeat
    combination. The technique is strange to put together as are the ingredients, since it contains the same darlings I enjoy fried . Definitely takes its own
    stage.

    ~~ I agree the tweak on the temperature. I did not see it before it was edited,
    so I think you all helped the writers do so. It needs a higher temp. This also helps in the absorption of the thickening as it is a juicier- than- normal pie.

    ~~ The crust is pretty, but I would have liked it a little less 'soft' which I'm sure is because of the generous amount of moisture in the pie.

    ~~ To give this that 'decadent' taste, I added a dash of salt to the mixture as it is extremely sweet. A dallop of cool whip will top this off and give
    your visitors a surrender to arms and balance out its flavors. (;>\

    Overall, a very 'summery' and debonaire and unique!
    Thanks Ya''llllllllllllllllllll.


    Overall, it makes a welcome to the table.

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  • on May 01, 2009

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    I GIVE UP - I was waiting for some reviews AND NO ONE REVIEWED IT - so I gave up and tried it myself - I saw the error in the recipe as well so I started out at 400 and lowered to 350 - seemed fine. I did not make my own crust - I purchased the "roll out" type - it held up to those temps. Suggestions: After cooking, I think that the cinnamin that is called for is too much - the flavor was too strong to me - I will cut in half next time. Also, on tv, looked liked they put all of the sugar mixture on the top, I spread over each layer of tomatoes and even had some left over - not a problem - was plenty sweet. I have no idea what tapioca flour is, so I bought tapioca pudding (don't laugh, probably should have used plain flour - was a little runny - also bubbled everywhere in the oven - put something under it (beginner error - oops. Last suggestion, I had some tomato "cores" that were just a little too chewy, I may cut some of the centers out next time. Finally - I enjoyed it - everyone in Wisconsin snubbed me and would'nt touch it, thank goodness I have friends from TX. We enjoyed it. Will share the recipe with the lady from the farmers market who sold me the tomatoes.

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  • on April 27, 2009

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    I HAVEN'T TRIED THIS RECIPE YET. BUT I HAVE A QUESTION. IN THE DIRECTIONS YOU SAY TO PREHEAT THE OVEN TO 350 DEGREES. THEN IT SAYS TO BAKE FOR 25 MINUTES ON 350 DEGREES THEN IT SAYS TO REDUCE THE HEAT TO 350 DEGREES AND BAKE FOR 20 MINUTES MORE. IS IT 350 DEGREES ALL THE WAY THROUGH. BUT LOOKS GREAT. WILL TRY.

    THANK YOU, BONNIE MILLER bem4130@hotmail.com

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