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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
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