Mock Apple Pie From: A Taste of Memories: Comforting Foods From Our Past

One of the most ingenious recipes ever created was using crackers as a substitute for apples in “Mock Apple Pie”. No one knows who first invented this recipe or when, but it was definitely improved in 1934 when the National Biscuit Company introduced Ritz® crackers. They had a buttery flavor and were crispier than other varieties on the market at the time. If you’ve never tried this pie recipe before, you’ll be pleasantly surprised.

Mock Apple Pie

Pastry for a two-crust 9-inch pie
36 saltine (or Ritz) crackers, coarsely broken (about 1-3/4 cups)
1-3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated zest of one lemon
2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon

Place the cracker pieces in a 9-inch pie plate that is lined with pastry. In a saucepan, bring water, sugar and cream of tartar to a boil; simmer for 15 minutes. Stir in lemon juice and rind. Let cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Place remaining pie crust over pie. Trim, seal and flute the edges. Cut slits in top crust to vent. Bake at 425º for 30-35 minutes or until crust is golden brown. Serve warm.

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