"Pastry chefs traditionally use Granny Smiths in apple pie recipes because they're tart, sturdy, and pair perfectly with buttery pastry and sweet fall spices. Anyone who's ever made a pie that turned to mush or came out overly sweet will tell you: Granny Smith is the only choice for flavor, texture, and consistent results. And Drummond isn't alone in her loyalty to the tart green apple. Bakers like Ina Garten and Claire Saffitz also reach for Granny Smiths in their deep-dish apple pie recipes."
"Unlike some other common apple varieties, Granny Smith apples hold their shape under high heat, so when you cut a slice of your pie, it won't sink. But the real hero is the bright acidity that balances the sugar and spices. Whether you add cinnamon, cardamom, brown butter, cranberries, maple syrup, or even caramel, Granny Smiths keep the pie from becoming cloying. This adaptability is what makes them the favorite of professionals and novice bakers alike."
Granny Smith apples provide tartness, firmness, and bright acidity that pair well with buttery pastry and sweet spices. Their sturdy flesh holds shape under high heat, keeping pie slices layered rather than collapsing into applesauce. The acidity balances sugars from fillings and additions like cinnamon, cardamom, brown butter, cranberries, maple syrup, or caramel, preventing cloying sweetness. Some bakers use Granny Smiths alone for consistent texture, while others blend them with crisper, slightly sweeter varieties to moderate tartness. The balance of flavor and structural reliability makes Granny Smith a widely chosen apple for deep-dish and layered apple pies.
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