We grow Brandywine tomatoes in the kitchen garden at Venoge. They always come in late which coincides with our Rural Heritage Tour in the fall. Being aware of the somewhat out of the ordinary green tomato pie and having an excess of green tomatoes, it was a natural thing to try the recipe at the fall event.
In the past we have altered the recipe and used half apples and half tomatoes. The version pictured below, with a crumb topping, is by far our favorite. The ginger adds a unique flavor we hope you will enjoy!
Our recipe is adapted from America Eats by William Woys Weaver, food historian, author and gardener.
- Grandmother Nora’s Pie Crust, use for the top and bottom crust
- 1 1/2 pounds green tomatoes
- 1 1/2 cups dark brown sugar
- Juice of 1 lemon
- Grated lemon rind (optional)
- 1 tablespoon ginger
Skin tomatoes and slice as thin as possible.
Mix tomatoes with lemon juice, sugar, zest and ginger.
Line an 8 inch pie dish with pie crust. Fill crust, cover with a top crust, lattice or a crumb crust. Pierce the crust if you use a top crust. Bake in a medium oven at 350° about 1 hour.