Prep 45 mins
Cook 35 mins
Let your family members or guests eat some of this before asking if they know what it contains!!! The title tells it all. It is surprisingly good...and a fun thing to do, especially with children. Serve warm with ice cream or a cheese wedge.
- pastry for double-crust pie
- 36 Ritz crackers
- 473.18 ml water
- 473.18 ml sugar
- 29.58 ml cream of tartar
- 29.58 ml fresh lemon juice
- 1 lemon, zest of
- 29.58 ml butter
- 3.69 ml cinnamon
- Roll out bottom crust of pastry and fit into 9 inch pie plate.
- Break crackers coarsely into pastry lined pan; set aside.
- In saucepan, combine water, sugar and cream of tartar; bring to a boil.
- Lower heat and simmer for 10 minutes.
- Add lemon juice and rind.
- Let stand at room temperature until cool.
- Slowly pour syrup over crackers, letting it seep in some as you go along.
- Dot top with butter; sprinkle with cinnamon.
- Cover with top crust; flute edges.
- Cut slits in top crust.
- Bake in preheated 425 degree oven for 30-35 minutes or until crust is crisp and golden.
My Mom use to always talk about how Grandma made a mock apple pie using Ritz crackers during the depression. I've always wanted to try one, and now that I've found a recipe I will! Thank You!
This is truly a deceiving piece of pie. Looks like an apple & ALMOST tastes like an apple pie. Just a wee bit decadent from all the buttery goodness of the ritz. This is a fun pie to make w/ kids-they love the idea. A little to rich for my taste. Definately need vanilla ice cream to cut the sweetness!
This was "OK"...didn't taste much like apple IMO...not sure what it tasted like. Texture was good, so I gave it 3 stars. Doubt if I'd make it again...sorry.