Green Tomato Pie (tastes like apple pie!)

Author: Lana Published: 06/30/2026

Believe it or not, this green tomato pie tastes just like apple pie! We toss chopped, unripe green tomatoes in a warm cinnamon sugar blend, then bake them between pie crusts until bubbly and golden. Your family won’t guess it’s actually green tomatoes inside!

Wow! You’d never guess this Green Tomato Pie tastes just like classic Apple Pie. Seriously, I promise I’m not kidding! It’s that good, and no one will believe it’s made from green tomatoes!

When most folks hear “tomato pie,” they usually think savory, like the cheesy tomato pie I sometimes bake. But today’s recipe flips the script—it’s a sweet, comforting dessert that will surprise you. Once you taste this green tomato pie, a slice won’t last long on your plate!

Here’s how it works: we chop up unripe green tomatoes and coat them in a cinnamon-sugar mixture, then nestle them into a pie crust covered with another crust on top. Bake until you see golden bubbling goodness and your kitchen smells heavenly.

I love making recipes that sneak veggies into sweet treats—things like Chocolate Zucchini Cake, Sugar-Glazed Cucumber Bread, Baked Carrot Cake Donuts, and even Spinach Cupcakes. Veggies are so versatile, and coming up with clever ways to enjoy them always feels like a small victory in the kitchen.

This green tomato pie is the perfect recipe when you have green tomatoes left on your plants, and I promise you’ll want to make it every time those tomatoes hang around!

If you’re staring down a bunch of firm, unripe tomatoes clinging to your garden vines, wondering what to do with them—this sweet, spiced green tomato pie is your answer. This dessert really nails that apple pie vibe, thanks to a simple mix of peeled, chopped green tomatoes tossed with apple cider vinegar and a cozy blend of cinnamon and sugar spices.

The process is straightforward: toss those tomatoes with the vinegar and sugar-spice mix, fill a thawed pie crust, top with a lattice crust, then bake until bubbling and golden brown. You’ll want to chill this green tomato pie for at least three hours before slicing for the best, cleanest pieces.

I’ll walk you through the full ingredient list (you’ll need around 4 cups of chopped green tomatoes, about 4 to 5 medium ones), the step-by-step instructions, baking times, and all my top tips to get it just right. This recipe serves about 8 and uses things you probably already have in your pantry: sugar, flour, cinnamon, nutmeg, cloves, butter, and apple cider vinegar.

Keep scrolling for detailed pictures at each step, handy troubleshooting tips (peeling the tomatoes is worth the effort for a silky filling), flavor swaps, and clear storage advice so you can enjoy every last bite of this green tomato pie.

This green tomato pie tastes just like apple pie! Coat chopped green tomatoes in a cinnamon sugar mixture and bake in pie crusts. Nobody is going to believe it’s made with green tomatoes!

Why the Flavor Works

This green tomato pie truly tastes just like apple pie! Coating chopped green tomatoes in a cinnamon sugar blend and baking them in flaky pie crusts creates a sweet, comforting dessert that’ll have you second-guessing what you’re eating. You won’t believe it’s actually green tomatoes inside!

Ingredients for Filling and Crust

4 cups green tomatoes (peeled and chopped, about 4-5 medium tomatoes)
2 tablespoons apple cider vinegar
1 1/2 cups white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
16 ounce package double deep dish pie shells (thawed)
2 tablespoons butter (cut into small cubes)

How to Make the Pie

Preheat oven to 350°F (175°C).
Peel and chop green tomatoes into evenly sized pieces.
Thaw pie crusts if frozen.
In a large bowl, toss chopped tomatoes with apple cider vinegar.
In a separate bowl, whisk together sugar, all-purpose flour, cinnamon, nutmeg, salt, and cloves.
Sprinkle the sugar-spice mixture over the tomatoes and gently toss to coat.
Press one thawed pie crust into a 9-inch pie pan and pour the tomato filling into it.
Slice the second pie crust into strips and weave them into a lattice over the filling.
Dot the top of the pie with small cubes of butter.
Place the pie pan on a baking sheet to catch any drips.
Bake 50 to 60 minutes, until the crust is golden and the filling is bubbling.
Remove the pie and cool completely, at least 3 hours, before slicing.

Pro Tips for a Perfect Pie

Here are some useful tips to help you nail this green tomato pie and avoid common mistakes on your baking day.

Peeling the tomatoes is a game-changer. It helps the filling become smooth and gooey without any tough skin bits. This makes the pie taste even more like classic apple pie.
Use firm, fully unripe green tomatoes. If you pick softer or partially ripe ones, your pie might turn mushy and lose that apple-like texture and tang.
Cut tomatoes into evenly sized pieces so they cook uniformly and release liquid in sync during baking.
Make sure your pie crusts are fully thawed before shaping. This prevents them from cracking and helps form an even shell.
If your tomatoes look watery, toss in 1 to 2 tablespoons of cornstarch along with the flour. This helps the filling thicken perfectly while baking.
Always bake your pie on a sheet pan to catch any drips and keep your oven clean.
If the crust starts browning too quickly, tent the pie loosely with foil during the last 15–20 minutes to avoid burning.
Patience is key: let the pie cool and set for at least 3 hours before cutting. This step is essential for neat slices and a well-set filling.
If you want a pretty finishing touch, brush the top crust with a bit of milk or an egg wash and sprinkle sugar before baking for a glossy, slightly crunchy top layer.
Store leftovers refrigerated for up to 4-5 days. Warm slices briefly in the microwave or oven to enjoy like fresh.

Flavor Swaps and Add-Ins

Want to mix things up or adjust for dietary needs? Here are some easy swaps and ideas.

Mix green tomato and apple: Add 1 or 2 peeled tart apples, thinly sliced, to the filling for an extra boost of classic apple pie flavor.
Swap sugars: Try brown sugar instead of white for caramel notes, or add a couple tablespoons of maple syrup for a richer sweetness.
Boost the spices: Add a pinch of ground ginger or allspice to warm the flavor profile even more.
Topping options: Skip the lattice crust and use a streusel topping made from butter, oats, flour, and brown sugar for a crumbly finish.
Gluten-free: Choose a gluten-free pie crust and use cornstarch or tapioca starch instead of flour to thicken.
Vegan: Pick a vegan pie crust and swap in dairy-free butter or coconut oil for the pat butter pieces on top.
Add crunch: Mix in 1/2 cup chopped pecans or walnuts into the filling or sprinkle over the top before baking.
Mini versions: Make small tartlets or hand pies using individual pans or biscuit cutters. Just shorten baking time until golden and bubbling.
Reduce sugar: If your tomatoes are less tart, feel free to cut the sugar by a 1/4 cup and taste the filling before baking.

How to Store and Reheat

Wrap your green tomato pie tightly with plastic wrap and keep it refrigerated for up to 4 or 5 days. Enjoy it cold straight from the fridge or warm up individual slices briefly in the microwave or oven for that just-baked feel again.

Answers to Common Questions

While it’s up to you, I highly recommend peeling your green tomatoes before making this pie. Peeling helps the filling break down evenly while baking, creating a perfectly smooth, gooey texture that makes this green tomato pie taste just like apple pie.