Apples, Granny Smith, 1.5 kg Pack

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  • Granny Smith apples have bright green skin and sometimes many white lenticels (spots). Medium to large in size and round shape, they are firm and juicy apples with thick skin. Their flesh is bright white and crisp with a tart, acidic, yet subtly sweet flavor. Granny Smith apples from the cold areas might develop a yellow or pink blush.

  • Granny Smith apples are often used in baking because of their high acidity and ability to hold their shape when cooked. Try baking them in sweet or savory pies, tarts, or meat pastries; add to savory bread stuffing, risotto, or potato pancakes. Their sweet-tart flavor is an excellent addition to soups, smoothies, and sauces. Because they are slow to brown when cut, they are perfectly diced and added to fresh preparations such as salads and salsas or sliced and paired with cheese.

  • The optimum storage temperature for apples depends on the variety, but all range from 30 to 40 F. Apples are moderately susceptible to freeze damage. Avoid storing in temperatures more than 1 or 2 degrees below freezing.

  • Classic Apple Pie


    2 1/2 cups all-purpose flour
    1 tablespoon sugar
    1 teaspoon salt
    1 cup butter (2 sticks)
    6-8 tablespoons cold water
    8 Apples peeled and sliced
    1 tablespoon lemon juice
    1/2 cup brown sugar
    2 tablespoons all-purpose flour
    1 teaspoon cinnamon ground
    1 egg


    1. Add the dough's ingredients gradually until all mixed together. Then put the dough in the fridge.
    2. While the pie crust is resting in the fridge, prepare the filling by tossing the sliced apples with lemon juice, brown sugar, cinnamon, and flour. And set aside.
    3. Remove the dough from the refrigerator and sit at room temperature for up to 10 minutes. This is required to soften the dough a bit to roll it out.
    4. Preheat oven to 375 F degrees.
    5. Place the pie dough lightly into a pie plate after rolling it.
    6. Add apple mixture (filling).
    7. Cover it with a second layer of the dough.
    8. Trim the excess dough, if needed. Brush generously with beaten egg. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice.
    9. Bake for about an hour or until the crust is golden and brown and juices are bubbling.