Learn more information about the Granny Smith Apple (Malus 'Granny Smith'), including a couple helpful recipes!
Information on Granny Smith Apples
The granny smith apple was discovered by accident in 1868 by Maria Ann Smith. It is thought to be a mix between a European wild apple and the domesticated ‘malus pumila’. The apple was cultivated and named the granny smith by Maria. This apple has hard flesh that is the most tart of any of the apples. The skin is a light, vibrant green making it the most recognizable of the apples. A favourite apple for pies since the apple gets sweeter when baked and holds its firmness.
Caramel Apples Recipe
8 cold granny smith apples
1 and 3/4 cups heavy cream
1 cup light corn syrup
2 cups packed brown sugar
1/4 cup unsalted butter
1/2 tsp. salt
1/2 tsp. vanilla extract
8 caramel apple sticks
Prepare the apples: rinse the apples with cold water and dry completely. Remove the apple stem and insert a caramel apple stick 3/4 of the way into the apple. Grease baking sheet with butter, or use parchment paper.
Make the caramel: combine the heavy cream, corn syrup, brown sugar, butter and salt in a heavy-duty saucepan over medium heat. Stir constantly with a wooden spoon until the butter is melted.
Without stirring let the mixture cook and bubble, this takes about 15 minutes. Remove caramel from heat and stir in vanilla. Allow caramel to cool for 10 - 15 minutes to thicken, if it seems thin let it thicken for another 5 - 10 minutes.
Dip the apples: hold the apple by the caramel stick and dip into the caramel, making sure to coat all the sides. Place coated apple on prepared pan. Repeat this with all the apples. Allow caramel apples to cool for 60 minutes.
Apple Pie Recipe
2 2/3 cups all-purpose flour
1 tsp. salt
1 cup shortening
1/2 cup plus 2 Tbsp. cold water
6 granny smith apples
1 cup brown sugar
2 Tbsp. all purpose flour
1 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. butter (cold)
1/4 cup milk
In a large bowl with a wire whisk, stir together the flour and salt. Place this bowl in the refrigerator, as well as the measured shortening and measured water. Chill all of these for at least 1 hour before proceeding. Remove the flour mixture and the shortening from the refrigerator. Cut the shortening into the flour either using a pastry blender, 2 knives in a scissor fashion, or a food processor. Remove the water from the refrigerator. Add 1/2 cup of it to the flour-shortening mixture and process until the mixture forms a ball. If necessary, add up to 2 more tablespoons of water. If too much water is added, add a little flour at a time until a smooth dough results. Divide the pie pastry in half, making 2 discs; wrap each in plastic wrap, and place in the refrigerator. Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more flour is needed. Just remember, too much flour will make your pie crust pasty tough. Overworking the dough also will make it tough. Roll out 1 ball of pastry at a time, leaving the other in the fridge. Rolling from the middle of the pastry out, make a circle 2 inches wider than the inverted pie plate. Roll the dough onto the rolling pin. Unfurl it over the pie plate. Pat it into the pan and trim the edge so it is even with the pie plate rim.
Preheat oven to 425 degrees. Peel, core and slice apples. Place apples pieces into a large bowl. Add the brown sugar, 2 Tbsp. of flour, lemon juice, salt, cinnamon and nutmeg. Stir to cover all the apples.
Pour the apple mixture into the pie shell. Cut butter into little squares and scatter them over the apples. Remove the second dough ball from the refrigerator and roll it in the same way as the first. Lay it over the apples. The top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.
Bake for 45 minutes, Allow to cool for 30 minutes before eating.