If you’re looking for a truly unique and delicious pie that surprises and delights, you absolutely have to try this Green Tomato Pie with Cranberries and Spiced Lemon Recipe. It transforms tart green tomatoes into a sweet, tangy filling, perfectly balanced by the brightness of cranberries and a fragrant touch of warm spices and lemon. Wrapped in a flaky, buttery crust, this pie is a stunning testament to seasonal creativity and is guaranteed to be a conversation starter at any gathering. It’s comforting yet fresh, perfect for those who love exploring flavors beyond the usual fruit pies.
Ingredients You’ll Need
The magic of this pie lies in its simple but carefully chosen ingredients. Each plays a critical role in building layers of flavor, from the tartness and texture of green tomatoes to the zingy cranberries and aromatic spices. These essentials come together to create a vibrant, colorful filling that’s truly one of a kind.
- Refrigerated pie crusts: Two crusts create the perfect flaky base and golden top for your pie.
- Large egg: Beaten egg creates a gorgeous, glossy finish when brushed on the crust.
- Coarse sugar: Adds a delightful crunch and a sparkle on top, though granulated sugar works fine.
- Green tomatoes: The star of the show, providing tartness and firmness that hold up beautifully in baking.
- Granulated sugar: Sweetens the tart green tomatoes while balancing the cranberries’ tart notes.
- Dried cranberries: Add bursts of chewy texture and bright, tangy flavor that lift the filling.
- All-purpose flour: Acts as a thickener, keeping the filling luscious and not runny.
- Ground cinnamon: Warms the pie with sweet, aromatic spice.
- Ground cloves: Offers a subtle depth and fragrant complexity.
- Kosher salt: Enhances all the sweet and tart flavors, making them pop.
- Lemon juice: Adds fresh acidity that brightens the whole pie.
- Lemon zest: Infuses a zesty aroma for that perfect citrus kick.
How to Make Green Tomato Pie with Cranberries and Spiced Lemon Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 350 degrees Fahrenheit. This temperature ensures your pie crust will bake evenly and achieve that beautiful golden-brown color while giving the filling enough time to bubble and thicken.
Step 2: Prepare the Tomatoes
Slice the green tomatoes as thinly as you can, about 1/8 inch thick. Removing the stem and the ends ensures the slices cook uniformly and blend perfectly with the other filling ingredients.
Step 3: Mix Your Dry Ingredients
In a large bowl, whisk together sugar, dried cranberries, flour, cinnamon, cloves, and salt. This dry mixture builds the base for the filling, balancing sweetness with spice and helping to cook the tomatoes without turning them watery.
Step 4: Combine Tomatoes and Dry Mixture
Gently toss your thin tomato slices in the dry mixture. Be careful not to mash them; you want every slice coated and ready to soak up all those flavors. Finish by stirring in the lemon juice and zest, which add that vital spiced lemon brightness throughout the filling.
Step 5: Assemble the Pie Base
Roll out one of your pie crusts into a 9-to-10-inch pie plate or cast-iron skillet. Smooth out any wrinkles, then spoon the vibrant tomato and cranberry filling into the crust, spreading it evenly to prepare for the top crust.
Step 6: Add the Top Crust
Cover your pie with the second crust, then trim and fold the edges under the bottom crust’s perimeter. Seal the edges by fluting or crimping with a fork to keep all the scrumptious filling inside while baking.
Step 7: Add the Finishing Touches
Brush the top crust lightly with beaten egg to give it a glossy finish. Sprinkle coarse sugar evenly for a sweet crunch. Cut four small slits in the top to allow steam to escape while the pie bakes.
Step 8: Bake Your Pie
Place the pie in your preheated oven and bake for about one hour. Watch for a golden crust and filling bubbling through the vent slits – that’s exactly what you want to see for perfect doneness.
Step 9: Cool Before Serving
Once baked, let your Green Tomato Pie with Cranberries and Spiced Lemon Recipe cool for at least three hours. This resting time helps the filling set, making slicing easier and flavor more pronounced.
How to Serve Green Tomato Pie with Cranberries and Spiced Lemon Recipe
Garnishes
For a lovely presentation and extra flavor, top slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh lemon zest or a few extra cranberries scattered on top add a festive and colorful touch.
Side Dishes
This pie stands out wonderfully on its own but pairs beautifully with a simple green salad or a cheese plate featuring sharp cheddar or tangy goat cheese to complement its sweet-tart complexity.
Creative Ways to Present
Serve individual mini pies using ramekins for a personal touch, or transform the pie into a tart by using only one crust and an open-faced presentation complemented by a drizzle of honey and a sprinkle of toasted nuts.
Make Ahead and Storage
Storing Leftovers
After cooling, cover any leftover pie loosely with foil or plastic wrap and store it in the refrigerator. It will stay fresh and delicious for 3 to 4 days, perfect for enjoying as a sweet treat the next day.
Freezing
You can freeze this pie either baked or unbaked. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen pie is best used within 2 to 3 months for optimal flavor and texture.
Reheating
Reheat leftover pie slices in a 350-degree Fahrenheit oven for about 15 minutes to restore crispness to the crust and warm the filling beautifully without making it soggy.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will offer a brighter tartness and burst of juice, so you might want to slightly reduce the sugar to balance the flavor perfectly.
What if I don’t have pre-made pie crusts?
You can make your own crust from scratch using flour, butter, salt, and water. While more time-consuming, homemade crusts add a wonderful buttery flavor and flaky texture to this vibrant pie.
Why are green tomatoes used instead of ripe ones?
Green tomatoes provide a firm texture and tartness that mimics apples in pies, giving this recipe its unique tang and body that you wouldn’t get with fully ripe tomatoes.
Can I make this pie vegan?
Yes! Simply replace the egg wash with plant-based milk like almond or soy milk for brushing, and use a vegan pie crust to keep everything plant-friendly and still delicious.
What’s the best way to slice the pie?
Use a sharp knife and wipe it clean between slices to cut through the smooth filling with clean edges and maintain the pie’s beautiful layers.
Final Thoughts
Trust me, the Green Tomato Pie with Cranberries and Spiced Lemon Recipe is a delightful twist on traditional pies that will surprise and enchant your tastebuds. Perfect for fall gatherings or any time you want to impress with something tasty and unexpected, this pie is a treasure worth trying. Give it a go and enjoy each flavorful, spiced bite!
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Green Tomato Pie with Cranberries and Spiced Lemon Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes plus 3 hours cooling
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A unique and delicious Green Tomato Pie that combines tart green tomatoes with dried cranberries and warm spices, baked in a flaky double pie crust. This recipe offers a delightful twist on traditional fruit pies, perfect for those looking to try something different with a balance of sweet and tangy flavors.
Ingredients
Pie Crust
- 1 package refrigerated pie crusts (two crusts needed for top and bottom)
- 1 large egg (beaten, for egg wash)
- 2 teaspoons coarse sugar (or granulated sugar for sprinkling)
Filling
- 1–3/4 pounds green tomatoes (about five or six medium-sized, sliced 1/8 inch thick)
- 1–1/2 cups granulated sugar
- 1/2 cup dried cranberries
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the pie.
- Slice the Tomatoes: Slice the green tomatoes as thinly as possible, about 1/8 inch thick, discarding the stems and the bottom ends of the tomatoes.
- Prepare the Dry Mixture: In a large bowl, combine the granulated sugar, dried cranberries, flour, ground cinnamon, ground cloves, and kosher salt, mixing thoroughly to ensure even distribution of spices and sugar.
- Combine Tomatoes with Dry Mixture: Add the sliced tomatoes to the bowl and gently toss to coat every slice evenly with the dry ingredients. Then, add the lemon juice and lemon zest, mixing once more to incorporate all flavors.
- Assemble the Bottom Crust: Unroll one pie crust and place it into a 9 to 9.5-inch pie plate or a 9 to 10-inch cast-iron skillet, smoothing out any wrinkles to form a neat base.
- Add the Filling: Pour the tomato mixture into the crust and spread it evenly for uniform baking.
- Cover with Top Crust: Place the second pie crust over the filling. Fold the edges of the top crust under the bottom crust edges and seal them securely by fluting or crimping with a fork.
- Apply Egg Wash and Sugar: Using a pastry brush, lightly brush the top crust all over with the beaten egg. Sprinkle coarse sugar evenly on top for a sweet, crunchy finish. Cut four small slits in the center of the top crust to allow steam to escape during baking.
- Bake the Pie: Bake the pie for 60 minutes at 350 degrees Fahrenheit, until the crust is golden brown and the filling is bubbling through the steam vents.
- Cool Before Serving: Allow the pie to cool for at least three hours to let the filling set properly before slicing and serving.
Notes
- For best results, slice tomatoes as thinly as possible to ensure even cooking and texture.
- Using a cast-iron skillet instead of a pie plate can add a rustic touch and excellent heat retention.
- Be sure to seal the crust edges well to prevent leakage of the juicy filling during baking.
- Cooling the pie thoroughly before serving helps the filling to set and makes slicing easier.
- You may substitute dried cranberries with raisins or chopped dried cherries for a different flavor profile.
