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Posts Tagged ‘Granny Smith’

by Sarah Steimer

I’ll admit to two issues I had with this pie: the middle sunk in and the apple filling was a little mushier than I had intended. Luckily, neither problem affects how delicious this pie is. To avoid a sinking crust, I should have used my handy little pie bird. The mushiness, however, is sometimes unavoidable because it depends so heavily on the apples themselves, which you have little control over.

Follow this recipe for the cheddar crust (I previously used it to make a blueberry pie — I love it).

For the filling:

  • about 6 Granny Smith apples, or other good pie apples such as Cortland (may need to increase the number), cut into 1/4-inch wedges
  • 1/4 cup good-quality honey
  • 1/2 cup flour
  • 2 teaspoons lemon juice
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten

Combine all ingredients in a bowl.

Cut the refrigerated dough in half. Roll the one half into a 13-inch circle. Place the circle into a 10-inch pie dish, allowing the dough to sink into shape, and refrigerate. Roll out the second half of the dough into another circle and place onto a piece of wax or parchment paper. Lay flat in the refrigerator. Both should be chilled for about 30 minutes.

A little sunken, but still a really beautiful pie. There’s not a whole lot that looks prettier to me than a big, fresh pie sitting on a kitchen tea towel. Guess who’s already looking forward to her holiday diet?

When ready, remove the dough from the refrigerator and let sit for a few minutes so they’re a little easier to work with — if the crusts are too hard, the top will break when you try to lay it over the apple mound. When ready, spoon the apples into the bottom pie crust (if you’re using a pie bird, put it in now!). Cover with the top crust and press the edges together to seal. Cut off any excess dough at the edges and crimp (optional). Cut a few slits into the top of the crust so the pie may vent.

Place the pie in the freezer for another 30 minutes. Remove and brush the pie with the egg, being sure not to leave any puddles of egg on the crust.

Bake at 425 for 10 minutes. Reduce the oven to 350 and bake for 45 minutes, until golden brown. Tent the pie with foil and bake for another 45 minutes, or until the juices are bubbling.

Let cool for at least an hour and a half before serving.

*This month we’re featuring classic pies that would be a great dessert at any Thanksgiving table. For the full list of pies, click here.

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by Caitlin Saniga

If you don't like the red-brown splotches from the cinnamon, or if you just don't like cinnamon, you could easily cut it out of the recipe. But the spice adds a nice fall flavor.

  • 1/4 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 2 large Granny Smith apples

As always, when making chips, don't let the slices overlap or they won't crisp.

Preheat the oven to 250 degrees. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice the apples crosswise, discarding the seeds and both ends of the apple. (I went with the serrated knife, but I have to imagine a mandoline would have made things lots easier.) Arrange slices in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.

Bake the apple slices, turning every half-hour, until dry, 1 1/2 to 2 hours. Remove and transfer to racks to cool. Store in an airtight container.

Makes about 30 chips.

Recipe: Every Day With Rachel Ray

Photo: Caitlin Saniga

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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