• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Apple Pie Granita

July 20, 2009 by Joy the Baker 62 Comments

Apple Pie Granita

I like you.  I like you a lot.  I mean it… and I don’t think I’ve told you in a while.  Sweet.  I’m glad you’re here.

Would now be a good time to tell you that I have a serious, though not lasting, aversion to my kitchen these days?   I have an even more serious aversion to my oven.  For reals.

It’s just that… well, it’s summer!  There seems to be so many museums to visit, brunches to have, friends to laugh with, wine to drink… and somehow none of this fun takes place in my kitchen.

Amazingly, and through the miracle that is my freezer, I’ve managed to throw together a lovely and waaaay super easy summer recipe.  It’s apple pie meets snow cone, minus the cone, plus a hint of awesome.

Apple Pie Granita

If it’s summer in your part of the globe… please please please make this.  Remember when you were a kid and used to freeze juice in the ice cube tray?  Dangit!  Why were those cubes always so rock solid!?  This Apple Pie Granita is the adult version of such childhood endeavours.  Super sweet!

Apple Pie Granita

recipe from um… Emeril Lagasse

Print this Recipe!

3 cups natural, unfiltered apple juice

1/2 cup sugar

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

big pinch of freshly grated nutmeg

pinch of ground allspice

Combine all of the ingredients in a saucepan over medium high heat.  Heat and stir until all of the sugar has dissolved, about 3 minutes.  Pour into an 8-inch square glass baking dish.  Place in the freezer until icy around the edges, about 1 hour.  Using a fork, scrape the icy shards towards the center of the dish.  Freeze again for another hour and again scrape the icy shards.  Continue freezing and scraping until slushy throughout.  Eat standing at the open freezer door, or place in small dishes and serve immediately.

Previous PostNext Post

Filed Under: Drinks, Fruit, Recipes

Previous Post: « Whole Wheat Chocolate Chip Cookie Dough
Next Post: Browned Butter Blueberry Muffins »

Reader Interactions

Trackbacks

  1. Watermelon and Black Pepper Granita says:
    July 31, 2014 at 10:16 am

    […] granita with whipped cream Honey and lavender granitas Apple pie granita Mint julep granitas Ginger lime granita Watermelon, lime, and ginger […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Drinks

Two glasses of Negroni Sbagliato on a marble countertop.
Negroni Sbagliato

This classic Italian cocktail mistakes gin for bubbly prosecco making it a lighter and playfully bubbly Negroni Sbagliato. Cheers, friends! There was a time in the early 2000’s when all the It Girlies were drinking bourbon and smoking cigars? Do you remember this? Am I calling myself out?  All of us raised on the Leo…

Read More

Best batch cocktail for summer blended and served in two glasses with fruit and mint
Frozen Pimm’s Cups

I’ve been a board certified adult for a few years (if not a few decades) now and can tell you a handful of things for certain. For certain we know that we are here, first and foremost, with the best summer cocktails on our mind: a Pimm’s cocktail.  Adulthood comes with certain small joys that…

Read More

Super Simple Lambrusco Sangria

Here’s how we’re drinking red wine this summer:  with orange soda and ice. I first had this easy-drinking red wine cocktail years ago in Austin, Texas at the Hotel San Jose. Now every time the deepest summer days rolls around and the hot wind loses a bit of its humidity, I find myself craving this…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
⁣
The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
No hesitation. Marshmallows in every cookie. ⁣
⁣
Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up