Finding creative ways to use up those end-of-season green tomatoes can be a real head-scratcher for any home gardener. After all, you can only make so many batches of fried green tomatoes before you’re ready to try something different, and letting them go to waste just isn’t an option after all the care you’ve put into growing them.
That’s where this green tomato apple pie filling comes in: it’s surprisingly sweet, perfectly tart, and so similar to regular apple pie filling that most people won’t even guess your secret ingredient. Plus, it’s a great way to stretch your apple supply when you’re baking for a crowd.
Why You’ll Love This Green Tomato Apple Pie Filling
- Smart way to use green tomatoes – Perfect for using up those end-of-season green tomatoes that won’t have time to ripen. No waste, just delicious pie filling!
- Make-ahead convenience – You can prepare and can this filling when ingredients are in season, then enjoy homemade pies all year round without the prep work.
- Classic fall flavors – The combination of apples, warm spices, and raisins creates that cozy autumn taste that makes everyone think of grandma’s kitchen.
- Budget-friendly recipe – Using green tomatoes that might otherwise go to waste, plus basic pantry ingredients, makes this an economical choice for homemade pies.
- Unique conversation starter – Nobody will guess there are tomatoes in this pie filling – it’s a fun secret ingredient that tastes just like apple pie!
What Kind of Green Tomatoes Should I Use?
For this pie filling, you’ll want to use unripe regular tomatoes that are completely green, not heirloom varieties that stay green when ripe. The best green tomatoes for this recipe are firm, medium-sized ones that feel heavy for their size and have a bright, uniform green color. If you’re harvesting them yourself, pick them when they’re fully grown but before any pink or red starts showing – usually near the end of the growing season when you know they won’t have time to ripen. Just make sure to avoid any tomatoes with blemishes or soft spots, as these can affect the texture and storage life of your pie filling.
Options for Substitutions
Let’s talk about what you can swap in this unique pie filling recipe:
- Green tomatoes: These are the star of the show and can’t really be substituted since they’re what makes this recipe special. Their firm texture and tart flavor are essential.
- Apples: Any firm, tart apple variety works well here – Granny Smith, Honeycrisp, or Pink Lady are all good choices. Avoid softer apples like Red Delicious as they’ll turn mushy.
- Raisins: You can use all dark or all golden raisins if you prefer. Dried cranberries or chopped dried apricots can replace up to half the raisins for a different flavor profile.
- Citrus peel: Mix and match orange, lemon, or lime peel – or use just one type. If you don’t have fresh, substitute with 2 tablespoons of dried citrus peel.
- Kitchen Bouquet: This is optional for color. You can skip it entirely or use a drop or two of gravy browning sauce instead.
- Sugars: You can use all brown or all white sugar, but using both gives the best flavor. Just keep the total amount the same.
- Vinegar: Apple cider vinegar works best, but white vinegar is fine too – just make sure it’s at least 5% acidity for safe canning.
Watch Out for These Mistakes While Cooking
The biggest challenge when making green tomato pie filling is getting the right texture – chopping your tomatoes too large will result in chunks that won’t properly soften or blend with the other ingredients, so aim for pieces no larger than 1/4 inch. Another common mistake is not draining the tomatoes well enough before cooking, which can lead to a runny filling – try salting them lightly and letting them sit in a colander for 30 minutes to remove excess moisture. When cooking the filling, resist the urge to rush the process – a slow simmer for at least 45-60 minutes allows the flavors to meld properly and helps the tomatoes break down to achieve that perfect apple-like consistency. For the best results, make sure to stir frequently during cooking to prevent the sugars from sticking to the bottom of the pot and burning, and always use bottled lemon juice rather than fresh to ensure consistent acidity for safe canning.
What to Serve With Green Tomato Apple Pie Filling?
This unique pie filling is perfect as a base for a cozy fall dessert that tastes just like traditional apple pie! Serve warm slices topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream for that classic pie experience. The filling also works great as a topping for pancakes or waffles at breakfast time, or spooned over pound cake for an easy dessert. If you’re feeling creative, try using it as a filling for hand pies or turnovers – just wrap it in pie crust or puff pastry and bake until golden brown.
Storage Instructions
Preserve: Once you’ve properly canned your pie filling in sterilized jars with new lids, store them in a cool, dark place like your pantry or basement. When sealed correctly, these jars will keep for up to 12 months – just listen for that satisfying ‘ping’ sound as they cool to ensure a proper seal!
Keep Fresh: After opening a jar, transfer any unused portion to an airtight container and pop it in the fridge. The filling will stay good for about 2 weeks – perfect for when you want to make multiple pies or other treats over time.
Use It Up: This filling is super handy to have around! Once you open a jar, try using it within 2-3 days for the best flavor. It’s not just for pies – you can warm it up for a quick topping over ice cream or mix it into your morning oatmeal.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 55-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 6000-6500
- Protein: 30-40 g
- Fat: 10-15 g
- Carbohydrates: 1500-1600 g
Ingredients
- 4 kg finely chopped green tomatoes (equivalent to 4 quarts or 8 lbs)
- 1.5 kg apples
- 500 g seedless dark raisins (about 2 3/4 cups or 1 pound)
- 500 g seedless golden raisins (around 2 3/4 cups or 1 pound)
- 4 tablespoons grated citrus peel
- 500 ml water (equates to 2 cups or 16 oz)
- 125 ml vinegar (ensure 5% acidity or more, about 1/2 cup or 4 oz)
- 250 ml bottled lemon juice (approximately 1 cup or 8 oz)
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon kitchen bouquet (optional for a deeper color)
- 500 g packed brown sugar (roughly 2 1/2 cups or 18 oz)
- 500 g white sugar (about 2 1/2 cups or 20 oz)
Step 1: Prepare and Combine Ingredients
Ensure all your ingredients are prepped and ready.
Once prepped, place them into a large pot.
Stir the ingredients thoroughly to ensure they are well mixed.
Step 2: Cook the Mixture
Place the pot on the stove and bring the contents to a boil.
Once boiling, lower the heat to allow the mixture to simmer uncovered.
Let it simmer for about 40 minutes or until the ingredients are tender and the mixture has thickened slightly.
Remember to stir often to prevent sticking.
Step 3: Jar the Mixture
Ladle the mixture into 1-liter (1 US quart / 32 oz) jars.
When filling the jars, leave a headspace of 2 cm (1/2 inch) to allow for expansion during processing.
Debubble the jars by gently tapping them or using a debubbler tool, then recheck the headspace and adjust as necessary.
Step 4: Seal the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any food residue that might prevent a proper seal.
Place the lids on the jars and secure them with metal bands.
Step 5: Process the Jars
Process the filled jars in a water bath or steam canner.
Ensure the jars are fully submerged and process them for 15 minutes.
Be sure to adjust the processing time according to your altitude, as higher altitudes may require additional time to ensure safe preservation.
