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Apples, Granny Smith, 3 Kg Carton

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  • Granny Smith apples are large to medium fruits and range in shape from round, oval, to conical. The skin is smooth, firm, chewy, and thick, remaining bright green when ripe and covered in tiny, white lenticels. In colder climates, the apples may also develop a yellow to pink blush. The white flesh is dense, crisp, and mildly aqueous with a fine, grainy consistency.

  • Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavor that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches.

  • 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

    Ingredients:

    Dough
    2 1/2 cups all-purpose flour
    1 tablespoon sugar
    1 teaspoon salt
    1 cup butter (2 sticks)
    6-8 tablespoons cold water
    Filling
    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

    Instructions:

    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.