Granny Smith Apple Recipes
These bright green treasures are believed to be descended from French crabapples. They were first cultivated by Australian grandmother Maria Ann "Granny" Smith around 1868, and that's how they got their name.
Widely considered to be the most versatile apple variety, Granny Smiths are nearly the perfect choice for year round recipes and cooking. They are known for their tart, crisp interior and bright green exterior. Reasons for their widespread popularity include that they hold up well in baking, are great for sauces and spreads, and listed as the favorite pie apple in Washington State, a place that knows apples. Washington is the largest apple-producing location in the world, and provides supply to all 50 states and more than 40 countries.
Fresh Granny Smith apples are available from Washington from September through November while cold storage product is available the rest of the year. This ranks them as the most accessible variety.
Good-quality Granny Smith apples will be firm with smooth and clean green skin. There is often an occasional pink blush on the cheeks. Gently handle an apple to test for ripeness. It should feel solid and heavy, not soft and light. Grannies occasionally show "russeting," a brownish network at the stem end, which is nothing to worry about.
To learn more about Granny Smith Apples, visit the Washington Apple website.
Following are some common apple recipes that are great with granny smith's, along with one that is less common and uncommonly good... for which we believe only the Granny Smith is worthy.
Apple Butter
Ingredients
- 4 pounds Granny Smith apples, peeled, cored and quartered
- 1 cup water
- 1 cup apple cider
- Brown sugar as needed
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon allspice
- Grated rind and juice of 2 lemons
Cook the apples in the liquid until soft. Cool slightly and blend on low setting. Add 1/2 cup brown sugar for each cup of puree. Add cinnamon, cloves, allspice and lemon juice and cook over very low heat until desired consistency is reached. Mixture should be thick and dark brown. This may take 3 to 4 hours.
Traditional Homemade Applesauce
Ingredients
- 4 pounds Granny Smith apples
- 1/4 cup water
- Sugar to taste (approximately 1 cup, give or take)
- Cinnamon to taste (approximately 4 tablespoons)
Core and quarter apples. Put in a heavy saucepan with a closely fitting lid, add water, and cook over low heat until very soft. Puree and add then stir in sugar and cinnamon.
Chicken, Brie and Granny Smith Apple Sandwiches
Ingredients
- 4 slices bakery bread, thick sliced
- 2 teaspoons mayonnaise (one per sandwich)
- Sliced fresh chicken breast
- 1 Granny Smith Apple, sliced and cored (peel can be left on)
- Brie cheese, sliced
- Sliced red onion
Arrange chicken, cheese, apples and onion on one side of bread. Spread mayonnaise on other. Combine sandwich and slice. Note: The sandwich is also delicious toasted. If toasting, reserve mayo until toasting is complete.
