Amish cooks can only speculate about the origin of green tomato pie: “In the fall people wanted to use up their excess tomatoes so they made this pie.” Suggests another, “Maybe it was to help out in an emergency—‘What shall we make for supper?!’” “Maybe green tomato pie developed to supplement the apple supply, which at that season of the year was nearly depleted.” Another remembers, “Mother used to make it because she really liked it and so did my father. I think she made it as a special treat for him. I didn’t care for it that much, but we didn’t have to eat dessert! It did provide a little variety in the pies we ate.” It has been noted that the seasonings that accompany the green tomatoes are much the same as those that flavor mincemeat pie, another fall dish.