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Modern Living in the Old South

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Green Tomato Pie By Executive Chef Steve Stone

One fall a few years ago, when 82 Queen Executive Chef Steve Stone couldn’t find enough apples readily available to make apple pie, he utilized what was available in the Lowcountry – green tomatoes. Treating sliced green tomatoes like apples in a traditional apple pie with sugar and cinnamon, Stone developed a Green Tomato Pie at 82 Queen that deceives even the most experienced apple pie eater. “Green tomatoes are very similar to green apples being that they are both firm and tart,” he says. “They’re a perfect substitute for apples in a fall pie!”

Green Tomato Pie

Crumb Topping

1 cup flour
½ cup brown sugar
½ cup white sugar
1 tsp cinnamon
½ cup butter, softened

*combine all of these and
mix until pea sized


6 cups sugar
1 cup flour
½ cup corn starch
2 tsp cinnamon
1 tsp salt
¼ cup cider vinegar
5-6 green tomatoes, sliced thin
9 inch deep dish pie shell

*Mix sugar, flour, cornstarch, cinnamon and salt. Toss green tomatoes in cider vinegar. Combine dry mixture and green tomatoes. Arrange tomatoes in pie shell, layering until slightly higher than pie shell. Cover pie with crumb topping and bake at 350 degrees for 30-40 minutes (or until golden brown and filling is set).

Executive Chef Steve Stone, 82 Queen

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