by Hannah Kincaid
1 9-inch, double-crust pie
SERVINGS
Ingredients
- 6 baseball size green tomatoes
- 3 cups sugar
- 3 cups water
- 3 tablespoons corn starch
- 1 tablespoon fresh ginger
- 1 teaspoon cinnamon
- 1-1/2 teaspoon vanilla
- cinnamon sugar mixture
Directions
- Preheat oven to 425 degrees Fahrenheit
- Make pastry crust for double crust pie, set a side.
- In 4 quart sauce pan heat sugar and first water to simmer and sugar is dissolved.
- Add ginger and cinnamon, let steep 5 minutes.
- Slice tomatoes 1/4” thick and layer into simple syrup, return to low heat cooking until tomatoes are almost translucent 8-10 minutes.
- Using strainer carefully drain of syrup reserving 1 cup.
- Layer tomatoes into pie shell, mix corn starch with reserved syrup, pour over tomatoes (it may not take all of syrup slurry), place top on pie, crimp tightly, sprinkle cinnamon sugar over top.
- Bake 15 minutes in preheated oven.
- Reduce temperature to 350 degrees Fahrenheit.
- Continue baking for 30-45 minutes until bubbling and crust is golden brown.
Green tomatoes are an unexpected but delightful addition to this sweet ginger pie recipe.
Got more green tomatoes? If you’re looking for additional ways to use your green tomatoes in the kitchen, head on over to our Green Tomato Recipes collection page!
