Green Tomato and Cranberry Pie

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A little sweet, a little tart, and wonderfully unexpected — this Green Tomato & Cranberry Pie reimagines late-season produce in a holiday-ready dessert. The tang of green tomatoes pairs beautifully with the tart pop of cranberries, creating a filling that’s bright, balanced, and perfectly spiced. Serve it warm with ice cream, whipped cream, or a dollop of crème fraîche for a fresh twist on classic Thanksgiving flavors.

Green Tomato & Cranberry Pie

by Chef Saul Bolton

Ingredients

1½ cups sugar
5 Tbsp all-purpose flour
1 tsp ground cinnamon
½ tsp kosher salt
3 cups thinly sliced green tomatoes (or green cherry tomatoes, halved)
1 cup dried cranberries
1 Tbsp unfiltered cider vinegar
1 Tbsp butter

Procedure

In a bowl, combine the sugar, flour, cranberries, cinnamon and salt
Add tomatoes and vinegar; toss to coat
Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; Trim, seal and crimp. Cut an X in the center of the top crust to allow steam to escape while cooking
Bake at 350° for 45 minutes or until the crust is golden brown and the filling is tender. Let cool for 20 minutes before serving. Serve with your favorite ice cream or lightly sweetened whipped cream or crème fraiche