308 granny smith recipes

Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.

Festive holiday chicken coated in matzo meal and braised in a honey, pineapple-orange marinade with apples, onion, and celery. Finished with a bright honey-lemon-Dijon glaze and fresh pineapple. A natural for Passover.

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Upside-down apple cake with caramelized Granny Smith slices, applesauce-enriched batter, and a cinnamon cream cheese topping. Served warm for the ultimate fall dessert.

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

A yeast based risen bread-like cake that's filled with a spiced apple mixture with an attractive lattice style presentation.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.

A succulent pork roast that's no "plain jane". But instead, a tasty meal everyone will enjoy!

Elegant lattice apple pie with orange-scented crust, honey-sweetened Granny Smith apples, and brown sugar crumb topping woven into the filling.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.