THRIVE Granny Smith Apple Pie

This month’s November special is on our Granny Smith Apples.  If you are not yet a Q customer you should sign up to receive the best pricing and special monthly discounts.  With the Q you can set a budget and have delicious THRIVE foods delivered to your door each month!

I just tried these apples a few weeks ago and they are awesome.  They have that unmistakable sweet and tart taste.  They are great to snack on, add to a smoothie, in cereals or baking.  Check out Chef Todd’s Apple Pie recipe below and see what others are saying about our Granny Smith Apples.

Apple Pie
by Chef Todd Leonard, CEC
Prep time: 1 hour
Serves 8
Apple Pie Video
Ingredients Instructions
12/3 c. THRIVE™ White Flour
2/3 c. cake flour
1 tsp. THRIVE™ Iodized Salt
1 tbsp. THRIVE™ White Sugar
¾ c. THRIVE™ Shortening Powder + 2 tbsp. water
6 tbsp. butter
¼ c. ice water
1 tbsp. cinnamon sugar
egg wash
5 c. THRIVE™ Granny Smith Apple Slices (FD)
4 tbsp. THRIVE™ Orchard Apple drink mix
c. water
½ tsp. cinnamon
1 pinch nutmeg
¼ tsp. vanilla
¼ tsp. THRIVE™ Iodized Salt
3 tbsp. THRIVE™ White Sugar
¼ lb. butter, divided in half
2 tbsp. cornstarch + 2 tbsp. cold water
1 c. THRIVE™ Blueberries (FD)
For the dough, sift the flour, salt, and sugar together in a large bowl. Cut the shortening and butter into the flour mixture until the desired consistency (flaky or mealy) is reached. Gradually add the cold water, mixing gently until the dough holds together. Do not over mix or add too much water. Wrap the dough in a flattened ball shape with plastic wrap and chill thoroughly before using.
For the filling, soak the apples for 10 minutes with the drink mix, water, cinnamon, nutmeg, vanilla, salt, and sugar. Drain the juice from the apples, reserving it for the sauce. Mix the cornstarch and water together and set aside.
In a large skillet, sauté the drained apples in half of the butter. Add the apple juice and bring to a simmer. Add the cornstarch slurry and allow to thicken. Add the other half of the butter and swirl in. Fold in the blueberries and allow to cool.
Roll out two crusts about ⅛ inch thick and ½ inch wider than the pie pan. Place one crust in the pie tin and stretch up over the sides. Prick the pie crust with a fork all over the bottom and sides.
Pour the chilled pie filling into the crust. Top with the second crust. Cut a few holes in the top of the crust to allow the pie to breath during baking. Brush top with egg wash and sprinkle with cinnamon sugar. Bake for about 40 minutes at 350⁰F. Allow to cool for 45 minutes. Enjoy!

Categories: Baking Dessert