Can I use green apples/Granny Smith in apple pie?

Question

If so, do you have a recipe (=

Answer 1

absolutely!!!

Apple Cherry Pie
Ingredients:
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 1/4 cups sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
5 medium Granny Smith apples (about 5 cups slices)
1 can (14.5 ounces) pitted red tart pie cherries, drained and patted dry
1 egg
1 tablespoon water
Vanilla ice cream (optional)


Directions:
1.Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll one crust into a 12-inch circle using lightly floured Baker’s Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides.
2.In large Colander Bowl, combine sugar, cornstarch and cinnamon. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. Toss apple slices with sugar mixture until evenly coated; gently stir in cherries. Spoon apple mixture into crust.
3.Roll remaining pie crust into a 12-inch circle; place over filling. Seal and flute edges. Whisk egg and water in small bowl. Using Pastry Brush, brush egg mixture evenly over crust. Cut four slits in top crust. Cover edge of pie with 2-to 3-inch-wide strips of aluminum foil. Bake 45 minutes; remove foil. Bake an additional 10-15 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours. Serve warm or at room temperature with ice cream, if desired.

Answer 2

Granny Smith's will be nice and tart in a pie, but they tend to shrink a lot when they are cooked. This is why you sometimes end up with the big gap between the top crust and the filling after the pie has baked. There are two-ways around this: 1) Choose a recipe that has you cook the filling on the stovetop first. 2) Use a different variety of apple that shrinks a bit less.

Answer 3

Here are some notes on cooking apples:
Try Rome Beauty: Queen of the bakers because cooking accentuates its flavor
Golden Delicioius: holds it's shape well, unlike Red Delicious which should not be used for baking
Granny Smith: tart and tangy

Here is a great reciepe:
•Rolled pie dough (Pillsbury works well)
•6 cups thin sliced baking apples (approx 2 ½ pounds)
•1 tbsp lemon juice
•¾ cup sugar
•2 tbsp flour
•½ tsp cinnamon
•1/8 tsp nutmeg
•Milk (optional)
•Sugar (optional)

Directions:
Preheat oven: In a large bowl, combine the sliced apples, flour, sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Place top dough over the apple filling. Gently fold the bottom crust up over the edge of the pie and the edges with your fingertips. With a pastry brush, gently brush the milk over the entire top crust and edges and then sprinkle generously with sugar. Make about 6-8 small slits on top of the pie. Bake at 375 degrees for approximately 40 minutes.

Answer 4

Granny Smith apples are what is generally recommended for apple pies. They have great recipes for anything you can think of at food network's website.

Answer 5

You can use what ever apple you want. A Granny Smith is going to be a bit sour though. I don't generally give out recipes, being that is my lively hood.

Answer 6

They should be the only apples you use in a pie! In my opinion.
Go to allrecipes.com lots of great ones on there.
I make a Carmel apple that has apples tossed in flour, sugar and cinnamon with a oatmeal, brown sugar and butter crumb topping that you put carmel topping on. It's very good.

Answer 7

Among the really good pie apples are Jonathan, Stayman-Winesap, Cox's Orange Pippin, and Jonagold, all of which provide a good mix of sweetness and tartness. Other sweet choices are Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, and Empire. Good tart baking apples include Idared, Macoun, Newton Pippin, and Northern Spy.
What you want to stay away from are the apples that become mushy when cooked. McIntosh and Cortland are the mainstream apples that lead that list.
http://www.ochef.com/855.htm

To answer your question; YES, you can use Granny Smith Apples...it's a personal preference. I usually use Cortland Apples myself.

OLGA's PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

OLGA's APPLE PIE:
6 cups Cortland apples
2 Tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter
Wash, peel, core and slice apples; put in a large bowl. Sprinkle with lemon juice to prevent darkening. In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt and flour. Pour over apple slices and stir well to mix.
Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape. Bake at 450 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown.

Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.

Answer 8

Granny Smiths work very well in pies. They have geat texture and acidity when they are baked.

Answer 9

You can but they wont taste as good as "Bramleys". They are definitely the best cooking apple.

Answer 10

yes very sweet and tart apples