Joseph Blauvelt’s Green Tomato and Ginger Pie Recipe

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Photo by Hannah Kincaid
Discover the sweet side of green tomatoes with this ginger pie recipe.
1 9-inch, double-crust pie SERVINGS


  • 1 recipe for 9” Double Crust pie
  • 6 baseball size green tomatoes
  • 3 cups Sugar
  • 3 cups Water
  • 3 Tbls Corn Starch
  • 1 Tbls Fresh Ginger
  • 1 tsp. Cinnamon
  • 1 ½ tsp Vanilla
  • Cinnamon Sugar mixture


  • Preheat over 425°
  • 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 off 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°. Continue baking for 30-45 minutes until bubbling and crust is golden brown. 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!

This sweet green tomato recipe is the 5th-place winner in our Green Tomato Recipe Contest.

Green Tomato and Ginger Pie Recipe