“The 2010 Central New York Tomato Festival second place winning recipe, courtesy of Elizabeth Koenig (Owasco). Best when served warm. Try it with lightly sweetened whipped cream, with a good vanilla ice cream or with mild cheddar cheese.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Toss tomatoes and apples in a large bowl with lemon juice.
  3. Add sugar, flour, cinnamon and salt. Mix well.
  4. Put one pie crust in 9” pie pan.
  5. Spread ½ of the mixture into the pie crust and dot with 2 tablespoons of butter.
  6. Spread the other ½ of the mixture on top and dot with 2 tablespoons of butter.
  7. Cover with the top crust and crimp the edges with the tines of a fork.
  8. Cut slits in the top of the crust for steam to escape.
  9. Bake at 425º F for 15 minutes. Then, reduce heat to 350º F and cook for another 45 minutes.
  10. In the last 15 minutes of baking time, sprinkle pie crust with 1 teaspoon sugar.
  11. Cool slightly before serving.

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