Green Tomato & Apple Pie

End-of-season vegetable garden full of green tomatoes that frost is about to kill? This Southern heritage pie is the answer. Unripe tomatoes have a tartness and firm texture that sits surprisingly close to apple once baked under sugar and cinnamon, making them a brilliant partner in a classic spiced fruit pie.

The brush of orange marmalade across the bottom of the crust is doing two jobs. It adds a citrusy sweetness that ties the warm spices to the tart fruit filling, and it forms a barrier that helps prevent the dreaded soggy bottom crust by sealing the pastry against the wet filling. A trick worth borrowing for any double-crust pie.

Quick-cooking tapioca is the thickener of choice here, since it sets the juices into a clear glossy gel rather than the cloudy white starchy thickening you get from cornstarch. The granules need a few minutes mixed with the sugar to start absorbing liquid before baking.

Layering the green tomatoes, sugar mixture, and apple slices in alternating bands ensures even distribution and clean slices. Heaping everything in randomly gives uneven cuts and weeping juices.

Pro Tips

• Use firm under-ripe green tomatoes, fully ripe or yellowing ones turn to mush and bleed too much juice
• Granny Smith apples are the move, the tartness echoes the green tomato and the firm flesh holds its shape
• Make several deep vents in the top crust to release steam, otherwise the crust buckles or the filling boils over
• Place the pie on a sheet pan to catch any drips, fruit pies always weep a little
• Cool for at least 2 hours before slicing so the tapioca fully sets, hot pie filling runs everywhere

Variations

• Swap orange zest and marmalade for lemon for a brighter citrus profile
• Add a quarter cup of chopped walnuts or pecans to the filling for crunch
• Sprinkle the top crust with cinnamon-sugar and a few raw oats before baking for a streusel-like finish
• Serve warm with a scoop of vanilla ice cream or a sharp cheddar slice for true Southern style