This Fried Green Tomato Pie has the tangy flavor of fried green tomatoes wrapped in a flaky pie crust, topped with bread crumbs and creamy remoulade sauce.
A few weeks ago I bought some green tomatoes at the farmer’s market. I had planned on using them in chow chow or green tomato salsa. I have also been thinking about creating a cheesy tomato pie made with fresh ripe tomatoes.
Then the thought came to me “I wonder if I could make a green tomato pie that tastes similar to fried green tomatoes?” I gave it a try and was very pleased with the outcome. The recipe needed a few minor tweaks, but after a second attempt the flavor is definitely reminiscent of fried green tomatoes.
My love of fried green tomatoes goes way back. I can remember my mom frying up a few batches every summer when I was a kid. When you are a little kid time seems to pass by at a snails pace. So I would stuff my little face with as many fried green tomatoes as possible because I knew it would be a lifetime before the next batch a year later!
I guess that is one positive thing about being old, the green tomato seasons come quicker and quicker the older you get. I’m always looking on the bright side!
Although green tomatoes aren’t as juicy as fully ripe tomatoes; I still wanted to get as much moisture out as possible. To do this, slice the tomatoes as thin as you can and place onto a cutting board that is covered with paper towels. Sprinkle the tomato slices with salt then cover with another layer of paper towels. Set aside for at least 30 minutes (I let mine sit for an hour).
I wanted to keep this pie simple so that the green tomato flavor would really shine. As a result, this pie is super easy to make! Once the tomatoes are ready and the pie crust has been par baked, all you have to do is layer the tomatoes and onions then top with the bread crumb mixture. Pop that pie in the oven and wait for your Fried Green Tomato Pie Perfection!
Don’t forget the sauce! Here is the recipe: Remoulade Sauce
- 1 Pie Crust (I used Pillsbury)
- 1 Small Sweet Onion (sliced into rounds)
- 1 Large Garlic Clove (chopped)
- 3-4 Large Green Tomatoes (sliced 1/4 in thick)
- Salt/Pepper (just a pinch)
- 2 Tb Melted Butter
- 3/4 cup Panko Bread Crumbs
- 1/8 tsp Garlic Powder
- Sprinkle with Cayenne
- Salt/Pepper (just a pinch)
- Slice the tomatoes as thin as possible and place onto a cutting board that is covered with paper towels.
- Sprinkle the tomato slices with salt then cover with another layer of paper towels.
- Set aside for at least 30 minutes (I let mine sit for an hour).
- Place the prepared pie crust into your pie pan. Gently press into the form of the pan and prep edges however you prefer.*
- Par-bake for 7 minutes at 400°, then remove from oven.
- Layer the green tomatoes, onions and garlic in the pie crust then sprinkle with salt and pepper.
- With a fork; mix the melted butter, bread crumbs, garlic powder, cayenne, salt and pepper.
- Gently spoon the topping over the green tomatoes and spread evenly.
- Cover with foil and cook at 400° for 40-50 minutes (depending how soft you want your green tomato filling).
- Remove foil and cook for 5 more minutes or until the topping is golden brown.
- Allow pie to rest for about 15 minutes before slicing.
- Don't forget to top your slices with Remoulade Sauce
- *I found an awesome post with ideas for Special Pie Crust Edges
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“It’s funny, when you’re a child you think time will never go by, but when you hit about twenty, time passes like you’re on the fast train to Memphis. I guess life just slips up on everybody. It sure did on me.” – Fannie Flagg, Fried Green Tomatoes at the Whistle Stop Cafe
I love a good party! I’ve been known to share my delicious creations at THESE awesome parties!