This recipe was inspired by my grandmother’s apple cream pie. It is a fun way to use those early or late-season green tomatoes. Guests will have a hard time guessing your main ingredient but will love the result.

By / Photography By D. Lucas Landis | June 01, 2013

Ingredients

  • 7–8 medium-size green tomatoes, peeled, seeds removed, chopped finely
  • 1 unbaked 9-inch pie shell
  • 1 cup sugar
  • 3 rounded tablespoons flour
  • 1 1/2 cups heavy cream
  • Cinnamon

Instructions

Preheat oven to 350 degrees. Place tomatoes in the pie shell. Place the sugar, flour and cream in a medium-size bowl. Whisk together and pour over the tomatoes. Sprinkle cinnamon over the top of the pie. Bake for 45–50 minutes, until the middle is set.

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Ingredients

  • 7–8 medium-size green tomatoes, peeled, seeds removed, chopped finely
  • 1 unbaked 9-inch pie shell
  • 1 cup sugar
  • 3 rounded tablespoons flour
  • 1 1/2 cups heavy cream
  • Cinnamon
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