Comments on: Green Tomato Pie-Summer Tomato Pie-Savory Tomato Pie

By: Linda

Linda — Wed, 28 Oct 2009 17:41:52 +0000

I there anyway that you could put a print area for your recipes. I wanted to print one recipe and had to print everything from pic’s to remarks. This sure would help for people who are interested in your recipes, which I am. Thanks

By: 10 things to do with those pesky green tomatoes | A Distant Soil by Colleen Doran

Thu, 22 Oct 2009 22:58:40 +0000

[...] 9) Green tomato pie: YUM! Three great recipes here! [...]

By: 25 Green Tomato Recipes To Try : TipNut.com

25 Green Tomato Recipes To Try : TipNut.com — Thu, 30 Jul 2009 19:12:25 +0000

[...] Deep Dish Green Tomato Pie: I think you will be thrilled with one of these versions of a Tomato Pie. Yes, to complicate matters there are three versions of this Southern gem. Green Tomato Pie the sweet version that included some sugar, cinnamon, nutmeg and butter or the Savory Tomato Pie or Summer Tomato Pie version using ripe tomatoes with basil, a cream sauce, and mozzarella or cheddar cheese. Ultimately, I decided on the Green Tomato Pie version, the one with just a few ingredients to highlight the taste of green tomatoes. It is also the version that sounded more Southern. Recipe found at A Yankee In A Southern Kitchen. [...]

By: SouthernLady

SouthernLady — Wed, 22 Jul 2009 16:04:51 +0000

Just thought I’d post my version of Green Tomato Pie. When my husband and I first heard of a green tomato pie we thought this can’t be good. Our friends were coming for dinner and they were bringing a green tomatoe pie. So we thought ok, we’ll try it but really doubt we’ll like it. We are now addicted to green tomato pie and look forward to the time of year we can harvest green tomatoes to make green tomato pies. Hope you enjoy this version. It’s very easy and ummm so good!

Green Tomato Pie

2-3 Green tomatoes very thinly sliced
1 cup chopped onion
1/2 cup chopped mild or hot banana peppers (I just use the sliced ones from a jar)
1/2 cup mayonnaise (low fat ok)
1/4 cup sour cream (low fat ok)
1 cup shredded cheese ( I use colby/jack or cheddar/jack)
1 Deep dish pie shell

Preheat oven to 350° Bake pie shell for 8-10 minutes. Remove from oven let cool. Layer crust with sliced tomatoes, some chopped onion and chopped banana peppers. Sprinkle with salt and pepper. Repeat layers sprinkling each layer with salt and pepper. In bowl mix together mayonnaise, sour cream and cheese. Blend well. Spread over top of veggies and bake at 350° for 30 minutes or longer til crust is brown and topping is golden.

By: mo

mo — Thu, 09 Jul 2009 20:21:32 +0000

wow, I like the variety of different recipies and thank u for sharing them with us.

By: Brian

Brian — Wed, 01 Jul 2009 14:34:59 +0000

Kim, Thanks for the great recipe, it was a hit but wanted to share my personal twist to both the Summer and Savory varieties in the event others want to give it a try. In both the Summer and Savory versions, I deleted the mayonnaise and substituted ricotta cheese. In the savory version, I added a layer of Italian sausage, it was heaven. In the summer version, I added 2 eggs to the cheese mixture which made it a bit more quiche like.

By: Damon

Damon — Fri, 13 Mar 2009 19:36:16 +0000

I saw this recipe linked from Gapers Block in Chicago, and I wanted to add a little caution about using green tomatoes. As with other nightshades (potatoes, eggplants, and other non-produce plants), there are alkaloid compounds in tomatoes that can cause severe illness in high enough doses.

It would be best to make sure that green tomatoes in this pie are cooked at a temperature of at least 300F in order to break down the solanine alkaloids they contain. Deep-frying tomatoes and potatoes substantially reduces solanine content, but obviously that wouldnt work for this recipe.

Sensitive stomachs (or people who indulge in a few slices) might not respond well to undercooked or raw green tomatoes… if 80g worth or more are eaten.

See: http://en.wikipedia.org/wiki/Solanine#Solanine_in_green_tomatoes

By: Roger I

Roger I — Tue, 14 Oct 2008 10:40:47 +0000

Since I have had my Greatgrandmother’s Green Tomato pie since I was a Child, I am partial to a basic recipe, Tomato, Sugar, Cinnamon, Flour, salt and Lemon Juice. KMorgan, you thought that the tomato was not cooked as much as you would have liked, that is a personal preference. I like to slice them thin then cut them in half so that the slices nest together nicely and I can get a well packed pie. I personaly like the tomato to be slightly crisp. Also, we do not peel the Tomatoes. I had not thought about nutmeg, so I will have to try it the next time I make one.

I recently took two pies to work and the guys went nuts; they wanted to know what kind of apple pie it was. One guy even packed up an extra slice to take to his wife. I didn’t tell them what it was until the pies were both gone. I ended printing up a half dozen recipes because they wanted to try it themselves. Now I just have to prefect my crusts, I just can’t seem to match my mothers’. Happy cooking!

By: Karen E

Karen E — Tue, 14 Oct 2008 01:18:42 +0000

I tried this as a way to use up green tomatoes from my garden. Didn’t particularly like the flavor… like a cross between apple pie and ketchup. Maybe this is an acquired taste?

By: Dana McCauley

Dana McCauley — Thu, 05 Jun 2008 12:14:28 +0000

I think I like the idea of the cheddar and onion pie more than the sweet version. That said, I’d really like to try a bite of the sweet version since I can’t quite get my head wrapped around it.