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| General Category : Pastry-Sweet Pies and Tarts |
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| Food Group : Eggs, Vegetables, Grains, Fruits, Cheese/Other Dairy |
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| Cuisine Type : Entertaining-Festive-Holiday |
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| Preparation Method : Bake |
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Green tomatoes pair surprisingly well with apples. If apples are tart, add a little more sugar to the filling.
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Ingredients
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Pastry: |
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3 cups (750 mL) all-purpose flour |
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1/2 tsp (2 mL) salt |
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1/2 cup (125 mL) cold unsalted butter, cubed |
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1/2 cup (125 mL) cold lard or shortening, cubed |
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1 egg |
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Ice water |
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1 egg yolk |
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2 tbsp (30 mL) coarse brown sugar (approx) |
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Filling: |
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1/4 cup (60 mL) butter |
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3 cups (750 mL) chopped green tomatoes |
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1/4 tsp (1 mL) salt |
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6 apples (approx) |
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3/4 cup (175 mL) packed brown sugar |
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2 tbsp (30 mL) cornstarch |
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1/4 tsp (1 mL) cinnamon |
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Pinch nutmeg |
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Preparation
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Pastry: In food processor, pulse flour and salt. Pulse in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Pulse in egg. (Or, combine flour and salt; using pastry blender or two knives, cut in butter and lard. Stir in egg.) Add 1/2 cup (125 mL) ice water, mixing until dough holds together when pressed, adding a little more water if necessary. Press into ball; flatten into disc. Cover and refrigerate for at least 30 minutes or up to 2 days.
Filling: In skillet, heat half of the butter over medium heat; fry tomatoes and salt until almost tender, 8 to 10 minutes. Scrape into large bowl. Meanwhile, peel and core apples; cut into 3/4-inch (2 cm) chunks to make 5 cups (1.25 L). Add remaining butter and sugar to skillet; cook, stirring, until sugar is dissolved. Add apples, stir well and cook until almost tender when pierced with fork, 6 to 8 minutes. Mix cornstarch with 1/4 cup (60 mL) water; stir into apple mixture. Bring to boil, stirring; cook until thickened. Transfer to bowl with tomatoes and mix well; let cool. Stir in cinnamon and nutmeg.
Roll out pastry to scant 1/4-inch (5 mm) thickness. Cut out ten 7-inch (18 cm) rounds, rerolling scraps once. Divide filling among rounds (about 1/3 cup (75 mL) each). Fold over pastry to make half-moons; moisten edges with water, crimping edges well with fork. Mix egg yolk with 2 tbsp (30 mL) water; brush over top of pies. Sprinkle each with about 1/2 tsp (2 mL) coarse brown sugar. Cut vents in top of each pie.
Bake on bottom rack of 375°F (190°C) conventional oven or 350°F (180°C) convection oven until golden, about 25 minutes.
Makes 10 pies.
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Nutritional information
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Per pie: about 449 cal, 5 g pro, 23 g total fat (12 g sat. fat), 58 g carb, 3 g fibre, 79 mg chol, 218 mg sodium. % RDI: 4% calcium, 16% iron, 16% vit A, 23% vit C, 33% folate.
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Source
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Homemakers Magazine: September 2006
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