One of the benefits of having a garden is that you have green tomatoes. A pie we like and that I rarely get to make is Green Tomato Pie. This is a dessert pie not a dinner pie. You can make it with just green tomatoes or with a combination of green tomatoes and apples.
I am going to give you the recipe for the tomato apple pie from the Farm Journal Complete Pie Book 1965 edition. If you have access to green tomatoes I hope you will give this a try.
2 cups peeled, quartered and thinly sliced green tomatoes
3 cups thin peeled apple slices
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
2 to 3 Tablespoons flour (depends on how juicy your fruit is)
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 Tablespoons butter
To peel green tomatoes easily, place in boiling water. Let stand 2 to 3 minutes and then into ice water. Skins should slide off.
Combine tomatoes, apples, sugars. flour, cinnamon and salt. Place in a pastry-lined 9” pie plate. Dot with butter. Adjust top crust and flute edges: cut steam vents.
You can also use a lattice top crust which is what I usually do.
Bake in hot oven (425°) 50 to 60 minutes.