Mississippi chef Vishwesh Bhatt shares the secrets of the green tomato with his family’s fall comfort recipe featured in his debut cookbook, I Am From Here.
recipe 
yields
Serves 6 to 8
3 cups chopped green tomatoes
1½ cups sugar
3 tablespoons flour
2 tablespoons cornstarch
6 tablespoons lemon juice
4 teaspoons lemon zest
¾ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
2 rounds premade pie dough
3 tablespoons butter, cut into pats
ingredients
steps
- Preheat oven to 450 degrees. In a large bowl, stir together green tomatoes, sugar, flour,
cornstarch, lemon juice, zest, spices, and salt. - Place one round of pie dough into a 9-inch pie plate, pressing it into the surface. Pour tomato
mixture into crust. Top filling with pats of butter. Cover with second round of dough and seal at
the edges. Cut 3 to 4 vent slits into dough and bake pie for 10 minutes. Reduce heat to 350
degrees and bake for 30 more minutes. - Remove pie from oven and let rest for 10 minutes before cutting into it.
Date Published: 07.28.25
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- Recipe by Vishwesh Bhatt
