This recipe is 'The Holidays' for me. I remember the smell filling the house 60 years ago when my mom was cooking it. At the end of the tomato season, when the remaining tomatoes in the garden will not ripen, this is a great use for them. A note from my mother: I put a heaping teaspoon of tapioca on the bottom crust before I fill it. It will absorb some of the liquid.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.

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  • Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.

  • Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.

  • Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.

Nutrition Facts

402.2 calories; 3.8 g protein; 62.2 g carbohydrates; 3.8 mg cholesterol; 404.8 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
09/09/2017
Same recipe I've used for years - remember from childhood and now my kids do too. I make a massive batch with whatever green tomatoes are left in the garden - so its something like 3 pounds of tomatoes 3 pounds of apples as many raisins as you've got....then once it cools I package it in quart size freezer bags and freeze them indefinitely. They never freeze solid so whenever you want a pie just pull out a bag and throw it in a crust. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/09/2017
Same recipe I've used for years - remember from childhood and now my kids do too. I make a massive batch with whatever green tomatoes are left in the garden - so its something like 3 pounds of tomatoes 3 pounds of apples as many raisins as you've got....then once it cools I package it in quart size freezer bags and freeze them indefinitely. They never freeze solid so whenever you want a pie just pull out a bag and throw it in a crust. Read More
(2)
Rating: 5 stars
09/18/2014
Wonderful way to use green tomatoes from my garden! Made "Ruth's Grandma's Pie Crust" and followed recipe and even my husband (who swore he did not care for mincemeat pie) enjoyed it. Will be making more to can for later use! Read More
(2)
Rating: 4 stars
08/26/2017
What a great way to use green tomatoes! And we used pears from our tree instead of apples. (Love using what we have). Also added an orange and a a lemon just because. Since we want our pies for the holidays I plan to freeze the filling --assuming we don't eat it all right out of the pot! Delicious! Read More
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