Print: Green Tomato Mock Mincemeat Pie Recipe

This green tomato mock mincemeat pie recipe represents the holidays for me. I remember the smell filling the house 60 years ago when my mom cooked it. This recipe is a great way to use any tomatoes in the garden that won't ripen at the end of the tomato season. A note from my mother: Put a heaping teaspoon of tapioca on the bottom crust before filling it. It will absorb some of the liquid.

Prep

18 min

Cook

34 min

Servings

Difficulty

Hard

Ingredients

2 cups chopped green tomato
2 cups peeled and chopped tart green apples
1 cup firmly packed brown sugar
0.5 cups chopped raisins
3 tablespoons apple cider vinegar
1 tablespoon butter
1 teaspoon ground cinnamon
0.5 teaspoons salt
0.25 teaspoons ground nutmeg
0.25 teaspoons ground cloves
1 pastry for a 9-inch double-crust pie

Instructions

1 Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves in a large saucepan over medium-low heat; cook and stir until bubbling and slightly reduced in volume, about 25 minutes. Cool filling slightly, about 15 minutes.
2 Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust in a 9-inch pie plate.
3 Pour filling into pie crust; top with remaining pie crust. Crimp crust edges together to seal.
4 Bake in the preheated oven for 15 minutes. Decrease the oven temperature to 375 degrees F (190 degrees C); continue baking until golden brown, 20 to 25 minutes more.

Nutrition per serving

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