Granny Smith Apples | Bite Size

On this Bite Size video, Paul is talking about the very popular Granny Smith apple. This apple originated out of Australia all the way back in 1868. Often picked too early, Granny Smith has that signature tart flavor and that strikingly green skin that we all know and love (well some of us anyways).

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#grannysmith #apples

[CideryFromScratch]

Thanks for Sharing! We really enjoy learning the specifics on individual apple varieties! Best, David and Rachel from CFS!

[craftymystic]

Didn’t know you had Granny Smith! Grew up near here with one in my backyard, made lots and lots of pies for the freezer. Buying them from the store, they’ve been developed to be a lot sweeter than I remember. If you have the old fashioned kind, I’ll be there!

[XxBloggs]

I’m n Australia Granny Smith apples are almost always eating apples, and not so much used for baking.

[dagobaker]

can u post a follow up once they start changing color? i have one in NE ohio but only in its 3rd year and no fruit yet

[southernexposure]

April 29 2023. lol I dated my comment in case it might have some bearing on when I bought the apples.
Question. I'm new to cooking. A few months ago I bought a bag of Granny Smiths for a pie and it was real good. A few days ago I wanted another pie, but didn't want to get as many as was in the bag (same store). I found some G. S. separate and got a few of those. The ones I got were enough larger than the bagged apples to notice they were bigger and have a slightly lighter green color.
I made the pie today and the pie was awful because it was too salty.
My pie crust recipe calls for some salt and I used salt. I might have put in just a little too much salt in the crust recipe. After going back a few times tasting the crust cooked without any filling the crust without the filling does have a "very slight" salt taste, but not nearly awful.
The apple filling (after going back 3 or 4 times to taste the cooked filling also has a "slight salty" taste. The filling and the crust cooked together taste horribly too salty.
Does anyone know if that's normal for that to happen?
I'll cook a pie again in a few days and omit salt from the crust recipe to see if that helps.
Any input will be appreciated. As I said at the first I'm new to cooking. Thank you.
The next day I made a new apple pie using the same apples. I put less salt in the crust and the pie turned out real good.

[treypitchford]

what is a great Pollinate apple tree for a Granny Smith apple or does it have to have a pollinate partner