• Cooking Time:
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  • 6 to 8 medium green tomatoes2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • Pastry to 9-inch 2-crust pie


  • Wash the green tomatoes well; peel and slice.
  • In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon.
  • Cook tomato mixture over low heat, stirring frequently.
  • Combine sugar and cornstarch; stir into tomato mixture.
  • Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled.
  • Line a 9-inch pie plate with pastry; pour in tomato mixture.
  • Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape.
  • Bake at 435° for 35 to 45 minutes, or until nicely browned.
  • Serve warm or cooled.

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