Mock Apple Pie
Don’t be afraid to top this tomato-filled treat with sweetened whipped cream.
  • 1½ cups granulated sugar
  • 5 tablespoons all-purpose flour
  • 1¾ teaspoons ground cinnamon, divided
  • ¼ teaspoon kosher salt
  • 5 cups firm green tomatoes, cut into ¼-inch slices (about 12 ounces)
  • 1 tablespoon fresh lemon juice
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 tablespoon unsalted butter, cut into pieces
  • 1 large egg, lightly beaten
  • 1 tablespoon turbinado sugar
  1. Preheat oven to 425°.
  2. In a large bowl, combine granulated sugar, flour, 1½ teaspoons cinnamon, and salt. Add tomatoes and lemon juice; toss to coat.
  3. On a lightly floured surface, unroll 1 piecrust. Gently roll into a 12-inch circle, if needed. Press into bottom and up sides of a 9-inch metal pie plate. Pour tomato mixture into crust. Dot with butter pieces.
  4. Unroll remaining piecrust; gently roll into a 12-inch circle, if needed. Cut into 1-inch strips. Arrange strips in a lattice design over tomato mixture. Fold edges under and crimp as desired. Freeze until crust is firm, 15 to 20 minutes.
  5. Using a pastry brush, brush crust with egg. Sprinkle with turbinado sugar. Using a fine-mesh sieve, dust with remaining ¼ teaspoon cinnamon. Place pie plate on a rimmed baking sheet.
  6. Bake until edges are lightly golden, 15 to 20 minutes. Reduce oven temperature to 350°. Cover edges with foil. Bake until crust is golden brown and filling is bubbling in the center, 1 hour and 5 minutes to 1 hour and 15 minutes. Let cool completely on a wire rack.
Recipe by Taste of the South at