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Nov 13, 2013 11:40 AM

too many Granny Smiths

Granny Smith (green) apples are best for ...?

My co-op produce box gave me nearly 2 dozen beautiful green apples. I'm partial to golden delic. for tarts, stayman, macintosh, jonagold,and arkansas blacks . But have not enough experience w/Grannies. What works best? What is a disaster?
thanks CHs.

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  1. They are delicious sliced up in a green salad, especially with some bleu cheese crumbles. And, they work well in applesauce, apple pies, or other cooked apple dishes.

    3 Replies
    1. re: masha

      Thanks masha - just the reminder I needed. I can see a salad/side w/GS, bleu cheese, red onion and a light vinag. w/apple cider and apple c. vinegar and a little toasted sesame oil. what do you think?

      1. re: kariin

        The red onion may overwhelm the apple. I often include nuts -- not candied nuts, as I cannot abide them, but slivered almonds or pecan halves. My usual dressing is a 1/2 balsamic/ 1/2 sherry vinegar vinaigrette. Apple cider & vinegar may be too much apple.

        1. re: masha

          The blue cheese with sesame oil could be odd- i agree to skip the sesame oil here. The blue cheese and granny smiths will be great!

    2. They are good for cooking since they are tart. Masha is steering you on a good path.

      Try this Apple Snacking Cake from Joanne Chang - I just froze part of one because I was eating it too fast.

      3 Replies
      1. re: mscoffee1

        Thats exactly what I was looking for! i'll do it this weekend. Do you think I can cut the sugar down? Maybe replace some w/splenda? or leave out 1/2 of sugar? I often bake for folks that need low-sugar choices. thank you for the link.

        1. re: kariin

          Kariin, both my husband and son are T-1 diabetics, so I've got some experience in this area. With respect to applesauce, I don't add any sweetener at all, just some cinnamon, which brings out the natural sweetness in the apples.

          For apple fillings, such as in pies or crisps, you can substitute Splenda for 100% of the sweetener in the filling, without affecting the chemistry of the baking; some people claim that they detect a bitter aftertaste with Splenda but my family does not have that problem, and the natural tartness of the apple may cover up some of that aftertaste. And, in these circumstances, I typically just use the Splenda that comes in envelopes used in coffee and the like -- about 1 envelope of Splenda for each tbs of sugar.

          For sugar that is in cake batter and the like, I typically do one of 2 things: (a) reduce the sugar by about 20-25% without substituting any Splenda; or (b) substitute Splenda for 1/2 of the sugar in the recipe. If I do substitute Splenda for sugar in a cake batter (or cookie batter, etc)., I use the Splenda product that measures equally to sugar -- I forget the exact brand name (it's got some sort of bulking agent) -- e.g., for a recipe that called for 1 cup of sugar, I'd use 1/2 cup sugar and 1/2 cup Splenda. If you substitute Splenda for 100% of the sugar in batters and the like, it will negatively affect the chemistry of the baking.

          With respect to the specific cake recipe linked in Mscoffee's post, it calls for 1-1/2 cups sugar. In the first instance, I'd probably make it with 1 cup to 1-1/4 cups sugar and see how it tasted.

          1. re: kariin

            I don't know about reducing or substituting sugar. Glad masha gave some advice.
            Here are some recipes (much different from the Snacking Cake) that use less sugar (they are 9" and the Chang recipe is 10").
   (read the bench notes

            If the apples are tart the sweetener may be more critical. If I made a pie too tart, I just make the whipped cream I serve with it a little sweeter.

        2. They go great with pork dishes too, such as with sausages in sauerkraut, or a pork roast with green apples.

          1 Reply
          1. re: Atomic76

            Hey Atomic, I added them to my 1 skillet disn of boneless pork chops (pounded) w/red onions and apples, served next to cabbage and baked sweet potato. The GS held up ok but began to disintegrate just as they got browned - any suggestions??
            the taste was very good: strong and tart aplle flavor - thanks for the reminder.

          2. Since you like baking with Golden Delicious, Grannies may not be for you. I love them in pies/tarts, but I like their bright pucker as an eating apple too. I find Golden Delicious to be insipidly perfumy. Cooks Illustrated/ATK suggest using combos like GS and Macintosh in pies. GS holds its shape somewhat, compensating for the disintegration of cooked Macs. I suggest you use one or two GS for baked apples. That will give you an idea of their texture and flavor in baked goods. There's a lot of water in GS; therefore I think they benefit from blending with a slightly less crisp apple (e.g. Cortland) for tarts or pies.

            I like GS in combo with other apples for applesauce. Alone, the color of the sauce is pale, or greenish if you include the peel and remove it later with a strainer or food mill. I mix them with red apples to get a pinker color.

            I'd also use GS in the classic curried squash and apple soup, and in braised cabbage/sauerkraut.

            1 Reply
            1. re: greygarious

              This is really good advice, esp info about texture, moisture. I will definitely do the applesauce.

              My favorite choice is a tarte tatin or a flat french apple tart:


              are GS good for this? I'm not real fond of regular 2 crust pies.
              I'm definitely going to put GS in b'nut and sweet potato soup.
              many thanks - post more if you can.

            2. my favorite salad is shredded/grated granny smiths (peel on) with shredded/grated raw celery root (peeled!), toasted pecans, roasted green beans, blue cheese, walnut oil/mustard/pecan vinegar dressing. Substitute arugula for the green beans.

              I also love eating them with a cheese plate.

              You can substitute them in any savory recipe for pears.