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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