Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Spiced Green Tomato and Peach Pie


This pie can easily be made gluten free by using a gluten-free crust and preparing the crumble with pecan meal.


  • 3/4 cup brown sugar, divided
  • 1 tablespoon corn starch
  • 2 cups green tomatoes, diced
  • 1 1/2 cups fresh peaches, diced
  • 1/4 cup raisins
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • 1/4 cup butter or butter alternative
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 prepared 9-inch pie crust, defrosted if applicable
  1. In a large bowl star the filling by combining 1/4 cup brown sugar and corn starch.  Stir in tomatoes, peaches, raisins, lemon zest, and cinnamon. Set aside.
  2. In a medium bowl combine remaining sugar, butter, and flour with a pastry cutter or for until the crumble forms.
  3. Pour filling into the prepared 9-inch pie crust and top with crumble.
  4. Bake in pre-heated oven at 350 degrees Fahrenheit for X minutes.
  5. Cool for 30 minutes at room temperature before serving.



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