Green tomato pie is a classic comfort food that transforms unripe tomatoes into a delicious dessert. This recipe is a great way to use up any green tomatoes that you may have in your garden or find at the farmers market. The filling is sweet and tangy, with a hint of spice, and the crust is flaky and buttery. This pie is perfect for fall and winter entertaining, or any time you want a taste of home.
INGREDIENTS
- 4 kg green tomatoes (finely chopped, about 4 US quarts or 8 lbs after preparation)
- 1.5 kg apples (peeled, cored, and chopped finely, about 4 cups or 3 lbs after prep; 2 kg or 4 lbs before peeling)
- 500 g dark seedless raisins (about 2 ¾ cups or 1 lb)
- 500 g golden seedless raisins (about 2 ¾ cups or 1 lb)
- 4 tablespoons citrus zest (grated, see notes)
- 500 ml water (2 cups or 16 oz)
- 125 ml vinegar (5% acidity or higher, ½ cup or 4 oz)
- 250 ml lemon juice (bottled, 1 cup or 8 oz)
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon Kitchen Bouquet (optional, for a darker color)
- 500 g brown sugar (about 2 ½ cups packed or 18 oz)
- 500 g white sugar (about 2 ½ cups or 20 oz)
INSTRUCTIONS
- Prepare all ingredients.
- Combine everything in a large pot and stir well.
- Bring to a boil over medium heat, then reduce to a simmer. Let the mixture simmer uncovered for about 40 minutes, stirring frequently, until the ingredients are tender and the mixture thickens slightly.
- Ladle the mixture into sterilized 1-litre (1 US quart or 32 oz) jars, leaving about 2 cm (½ inch) headspace.
- Remove any air bubbles by gently tapping the jars, then adjust the headspace if necessary.
- Wipe the rims of the jars with a clean cloth.
- Seal the jars with lids.
- Process in a water bath or steam canner. Process jars for 15 minutes, adjusting the time based on your altitude.
NUTRITION (PER 125G SERVING)
- Calories: 84 kcal
- Carbohydrates: 21.1g
- Protein: 1.3g
- Fat: 0.4g
- Saturated Fat: 0.1g
- Sodium: 14mg
- Fiber: 2.4g
- Sugar: 15.4g
