How do you make Green Apple Pie?
Can you please tell me how to make green apple pie?
please if you may tell me some food stuffs that go with it (example: ice cream)..............PLEASE!
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5 Comments:
Green apple pie as in Granny Smith's? Or not ripe apples?
Ice cream is good, so is cheddar cheese.
NanaJoie at 7:09AM on 08/24/08
Although I know there is a lot of debate amongst talented pie bakers (of which I am not one :( as to the perfect apple and combo of apples for apple pie, so far as I know Granny Smith is usually considered the 'normal' or 'go-to' variety. It is of course green and during the 1990s when I went to high school, Macintosh and Red Delicious were the only apples people ate out of hand, and they were weired out when I brought Granny Smiths!
I have heard of lime apple pies--read about one in a Southern food writer's book called Apple Pie. Is that what you mean?
Or do you mean a sour and unripe (green) apple pie--I have never heard of that before! Is it a more savory type of pie, used to preserve/use unripe fruit from the harvest in winter?
If so, for more savory less sweet apple pies these might be nice:
Cheddar (like NanaJoie said) or Blue Cheese
Heavy cream on top
'Breakfast' style things if it's not sweet like eggs and ham or bacon
If it's sweet:
Caramel or hard sauce
Butter pecan ice cream
Honey ice cream
Cinnamon or dulce la leche ice cream
If it's tangy:
lemon, lime, or cinnamon sorbet
HeartofGlass at 8:03AM on 08/24/08
I googled green apple pie, and the results I got were for apple pie made with granny smith apples. They all seemed to be traditional recipes to me. Google it and you will find a wealth of information! Best of luck.
Lilartist at 8:26AM on 08/24/08
yes, i do mean granny smith apples.........
Saif416 at 10:30AM on 08/24/08
When I make a Granny Smith pie, I peel then slice my apples on a box grater so they're nice and thin. We don't like big apple chunks in our pie. I toss the sliced apples with some lemon juice if they seem a little dry. Then I mix them liberally with regular granulated sugar and cinnamon. Once in the pie shell, I dot the apple mixture with little pieces of butter, then put on the top crust. Vent the top with little decorative cuts to allow the steam to escape. Then if you want, moisten the top with some water with your hands and sprinkle with sanding (course) sugar.
My family requests this once a week during apple season. They love the sugar/cinnamon combo with the tartness of the apples. I serve it warm with a scoop of vanilla bean ice cream. Delish! Good luck!
Josdean at 10:53AM on 08/24/08