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Savory Green Tomato Pie

Savory Green Tomato Pie with Beef and Onions in Whole Wheat Pastry

This is A Canadian Foodie Original Recipe and it is scrump-dilly-ishious!
Course Main
Cuisine Canadian
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Author Valerie Lugonja


  • 1 tablespoon extra virgin olive oil
  • 3 large onions , sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon vegeta
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra virgin olive oil
  • 3 stalks celery , diced
  • 1 large carrot , diced
  • 1 pound or 500g ground beef
  • 1/2 t sage
  • 2 large cloves garlic , minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon soya sauce
  • 1 teaspoon freshly ground pepper
  • 1/4 cup butter
  • 2 tablespoons cornstarch
  • 3-4 green tomatoes , sliced
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Whole wheat pastry for double crust pie


  1. Saute onions in 1 tablespoon olive oil at medium high heat in heavy skillet, stirring constantly, until caramelized; season with Vegeta and pepper and cool to room temperature
  2. Saute celery and carrots in 1 tablespoon olive oil at medium high heat in heavy skillet, stirring constantly for 3-4 minutes
  3. Add ground beef to the pan; continue to saute and stir until completely browned
  4. Add sage, pepper and garlic; saute 30 seconds, stirring
  5. Add sauces and butter; saute another minute, or until butter melts
  6. Stir 2 tablespoons cornstarch into meat mixture; cool to room temperature
  7. Pre-heat oven to 350F
  8. Roll out one disc of whole wheat pastry, place bottom of spring form pan in middle of rolled pastry, ensure a couple of inches of dough extend all sides
  9. Cut out round for top of pie, carefully preserving curved edges just cut away from it
  10. Roll second disc of pastry; place into bottom of spring form pan (sides will not be high enough)
  11. Using preserved curved pastry edges, build them onto sides of pastry placed in spring form pan to extend height of pastry sides to reach height of pan sides (use dabs of water to gently glue pastry pieces together)
  12. Fill bottom of pie with room temperature meat filling
  13. Add one tablespoon cornstarch to room temperature caramelized onions, mix together; layer onions over meat mixture
  14. Lay tomato slices over onion layer; fill in empty spaced with small triangles of tomato
  15. Season the tomatoes with salt and pepper
  16. Fold pastry on sides of pan over tomatoes; scantly dab with water to enable pastry top to stick
  17. Place pastry disc onto top of pie; crimp edges with fork
  18. Using a sharp knife, make air vents slits in pastry top
  19. Bake for one hour, with cookie sheet or foil in bottom of oven to catch drippings (watch to avoid over browning; cover with foil when browned)
  20. Remove from oven; rest 15 minutes
  21. Loosen from sides of pan carefully, if necessary
  22. Remove from pan; plate and serve with a dollop of crème fraîche

Recipe Notes

When using the spring form pan, ensure the lip of the bottom disc is facing down when securing sides; this will enable the cooked pie to easily slide onto a plate without catching on the edge of the bottom disc of the spring form pan
This Green Tomato Pie is also excellent served with Green Tomato Relish, Green Tomat Ketchup or any Green Tomato preserve