Green Tomato Pie Filling

Green Tomato Pie Filling

This delicious recipe also makes a great condiment served with roasted meat.

  • Yield: 6 quarts


  • 17 none medium-size green tomatoes, chopped (about 6 3/4 pounds)
  • 10 none medium Granny Smith apples, peeled and chopped (about 4 3/4 pounds)
  • 1 none (15-ounce) package raisins
  • 1 none (15-ounce) package golden raisins
  • 2 1/2 cups sugar
  • 2 1/2 cups firmly packed brown sugar
  • 2 cups water
  • 1/2 cup cider vinegar (5% acidity)
  • 2 tablespoons grated orange rind
  • 2 tablespoons grated lemon rind
  • 1 cup fresh lemon juice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves


Combine all ingredients in a Dutch oven; simmer over medium-low heat, stirring often, 2 hours and 30 minutes or until tomato and apple are tender and liquid thickens.

Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 15 minutes.

Green Tomato Pie: Roll each refrigerate piecrust from 1 (15 ounce) package into 1/8-inch thickness. Press 1 pie-crust into a 9-inch pieplate; fold edges under and crimp. Spoon 4 1/2 cups Green Tomato Pie Filling into piecrust; dot with 2 tablespoons butter. Cut remaining piecrust into 1/2-inch strips; arrange in a lattice design over filling. Sprinkle evenly with 2 tablespoons sugar. Bake pie at 425º for 10 minutes; reduce oven temperature to 350º and bake 30 minutes or until golden.


Go to Full Version of

Green Tomato Pie Filling Recipe