Today we’re gonna make something extra special – we’re gonna make green tomato hand pies! Believe it or not, unripe tomatoes taste delicious in a sweet pie. In fact, this vintage southern pie is sometimes called mock apple, because it tastes remarkably similar to apple pie.
This is a really fun way to use up the tomatoes from your garden that didn’t get a chance to ripen. I don’t know about you, but I always end up with several pounds worth of tomatoes that just didn’t have enough time to live out their destiny. And I wouldn’t dare waste them!
Why you need to make green tomato pie
If you’re an apple pie fan, you’ll love green tomato pie. I know it’s hard to believe, but you really can get unripe tomatoes to taste similar to green apples. Before they ripen, tomatoes are hard and crisp, and don’t have much flavor outside of a little tartness. Add some fresh lemon juice and those familiar apple pie spices, and you’ve got something truly delicious and unique!
The idea of making pie with unripe tomatoes dates back to the late 1800’s, when we were less prone to letting food go to waste. It falls into the category of “desperation pie”, the culinary wizardry of resourceful farmers making dessert with what little they had on hand.
I mean, there’s so much to love about this. As a person who spent most of my professional life making plated desserts and working on organic farms, this whole idea really speaks to my heart.
However, if making something delicious and saving your tomatoes isn’t reason enough for you to make these hand pies, maybe you just want to trick your friends and family? If you don’t tell them the secret ingredient, they will NEVER guess what it is.
How to make these hand pies
Ok, time to make tiny pies! Toss your diced unripe tomatoes with lemon juice, apple cider vinegar, sugar, and spices. Let them sit for at least 15 minutes, until they release a lot of juice.
In the meantime, roll out your pie dough and cut it into small rounds or squares. You can use a large biscuit cutter, an inverted drinking glass, or a small lid to trace circles. Make them any size you like! I usually go for about three or four inches in diameter.
Then, strain the tomato juices into a saucepan, cook them until thick, and toss them back in with your tomatoes. This gives you a nice thick and flavorful pie filling.
Scoop the filling onto your prepared pie dough rounds and seal them closed using egg wash.
Then, use a fork to help crimp them shut. Brush the tops with more egg wash and sprinkle them with cinnamon and sugar, then give them a good chill in the refrigerator before baking – this will help them hold their shape while they bake.
Bake your hand pies until the crust is golden brown and the filling is bubbling, about 25-30 minutes. Serve warm, room temperature, or even cold. Fresh whipped cream or vanilla ice cream is definitely welcome here.
If you love tomato pies, be sure to check out my Heirloom Tomato Galettes. It’s one of my favorite recipes to make every summer!
Be sure to leave a comment if you give these hand pies a try. I’d love to know what you think!
Green Tomato Hand Pies
Ingredients
Pie Dough
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 ounces cold butter, diced
- 1 tablespoon vinegar, (optional)
- 1/3 cup cold water, (more or less as needed)
Green Tomato Filling
- 1 pound unripe tomatoes, diced
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup sugar
- 1 tablespoon cornstarch
Egg Wash
- 1 egg, beaten
- A splash of milk or water
Cinnamon Sugar Topping
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- A pinch of salt
Instructions
For the pie dough:
- Mix dry ingredients together in a medium sized bowl. Cut in butter until it resembles coarse crumbs.
- Add water and vinegar one tablespoon at a time, slowly incorporating until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.
For the green tomato filling:
- Toss diced tomatoes with sugar, cornstarch, and spices. Allow to sit for at least 15 minutes, until tomatoes have released their juices.
- Strain tomato juices into a small saucepan and simmer until thickened, about 1-2 minutes. Toss thickened juice back in with tomato mixture. Allow to cool.
- In the meantime, roll out pie dough and cut into small squares or rounds. I used a 3-inch drinking glass to cut circles. Divide pie circles onto 2 sheet pans lined with parchment paper. Cut little slits or a small 'X' into half of your pie rounds – these will be the tops. Chill pie dough in the refrigerator for about 20 minutes before filling.
To assemble:
- Remove pie dough from refrigerator and scoop a tablespoon or two of tomato filling onto half of your dough rounds.
- Whisk egg and water together in a small bowl.
- Brush edges of pie rounds lightly with egg wash. Place top rounds over filling, pressing all around the edges to seal. Use a fork to crimp the edges together around the sides.
For the topping:
- Combine cinnamon, sugar, and salt.
- Brush tops of pies with more egg wash and sprinkle heavily with cinnamon mixture.
- Chill pies again for another 20-30 minutes before baking.
- Preheat oven to 375° F. Bake pies until crust is golden and filling is bubbling, about 25-30 minutes.
Did you try this recipe?
Be sure to leave a comment below!
