Over the coming weeks, the recipes come from Ashley Majer, a nutrition student at St. Catherine University. Ashley became involved with Open Arms last fall when her Food Service Management class participated each week in our morning pack-out. Since then, she's continued volunteering in the kitchen, at the farm and by submitting some of her favorite recipes, like this one below.
Garden Fresh Green Tomato Pie
· 5 -7 medium green tomatoes
· 2 small red apples
· 2 tablespoons lemon juice
· 1/2 teaspoon salt
· 1 cinnamon stick
· 3/4 cup brown sugar
· 1 tablespoon granulated sugar
· 2 tablespoons cornstarch
· 1 tablespoon unsalted butter
· 2 cups flour
· 1/4 teaspoon salt
· 1 1/2 teaspoon sugar
· 1 cup solid vegetable shortening
· 1/2 cup ice water
Prepare pie crust by mixing together salt flour and sugar. Knead in vegetable shortening while slowly adding water. Once mixed thoroughly, wrap in plastic wrap and place in fridge for a hour while preparing filling.
Wash and slice green tomatoes and apples and put in sauce pan with salt, cinnamon stick and lemon juice. Cook tomato mixture over low heat, constantly stirring. Combine brown and granulated sugar and cornstarch; stir into tomato mixture. Cook the mixture until saucy while still having chunks. Add butter while continuing to stir. Once butter is melted and combined, remove from heat, and let stand to cool while preparing pie pan.
Remove pie dough from fridge and set aside ¼ of your ball. Roll out the larger dough ball and line a 9 inch pie pan. Pour in tomato mixture.
Roll out the smaller dough ball for the top of your pie (you could also cut it into strips), cover and seal edges. If the top is solid, cut several small slits in crust to allow steam to escape.
Bake at 435° for 35 to 45 minutes, or until golden brown.