It’s Easy Being Green with Green Tomato Pie

By: The Local Palate

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A late-harvest fruit transformed into a delicious green tomato pie.

I love fall. I am not sure if this is because I was born in November, or because I, like many of you, am ready for the cool, crisp respite it brings after a sweltering Mississippi summer. All I know is that once the temperature dips down into the 50s, I like firing up the oven to start baking and braising.

One of my absolute favorite things to bake is a green tomato pie. Green tomato what, you ask? Yes, you read it right: green tomato pie. Let me tell you: Those fall green tomatoes are really good for baking. Unlike their summer predecessors, they don’t have much of a chance to ripen and end up in a BLT or a tomato-mayo sandwich. I was not privy to the absolute deliciousness of a green tomato pie until my dear friend EJ made one for my wife, Teresa, and me when she came for a visit. The recipe is originally from her father’s family, and he very graciously agreed to allow me to use it in my debut cookbook, I Am From Here. I want to share it with you in the hopes that it will become a staple in your fall kitchen and that y’all will continue to spread the gospel of Mr. Bunzendahl’s Green Tomato Pie.

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