Green Tomato and Apple Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

This recipe is a good one for using up the end-of-season tomatoes that never ripen.


  • 12 oz / 340 g shortcrust or flaky pastry
  • 2 oz /


Line a 9 in / 23 cm pie plate with half the pastry. Mix the butter, sugar, spices and lemon zest together. Layer the tomatoes and apples in the pie dish, dotting each layer with some of the creamed butter