What a wonderful spin on some our summer favorites – Green Tomato Pie!! This is a simple assembly that packs a punch as a light main meal or accompanied as a side dish. Stack the layers high in your pie shell, it will cook down to the perfect pie! Enjoy them while they are GREEN!
2 refrigerated/prepared pie shells
3-4 large green tomatoes
2 onions (preferably Vidalia)
1 Cup grated cheese (sharp cheddar is best but any will do!)
1/2 stick butter
Salt & pepper
Preheat oven 350 degrees.
Place one pie shell in your round pie dish.
Slice and layer green tomato, onion rings, butter pats and cheese – stack 2-3 layers of this! Salt & pepper each layer.
Place the other pie shell on top, crimp edges and poke vent holes in top.
Bake 1 hour or until golden on top.
Doesn’t get much simpler than that 🙂
A wife to James, and mother of 2 littles, Kimme Hargrove cooks for comfort and, well, to keep her sanity. She works part-time as an Account Executive for a marketing firm out of Greenwood and while cooking is just a hobby, her love for food (and sharing it) has translated in life to many things ‘culinary.’ She is a founder of Delta Supper Club and soon-to-be Coastal Supper Club, as her family recently relocated to Ocean Springs, MS. Kimme continues to write recipes for print and blog for Invitation Magazines (Oxford/Tupelo/MSU/Family). Her latest role as the Culinary Arts Coordinator at The Mary C. Cultural Arts Center in Ocean Springs, allows her to further her training as an instructor that began at Viking Cooking School in Greenwood, where her and her family used to reside.HERE!