Green Tomato and Apple Hand Pies Recipe

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 375F (190C) conventional oven or 350F (180C) convection oven until golden, about 25 minutes.

Makes 10 pies.