Grandma's Mock Apple Pie
Submitted by nanner
Ritz crackers transform into tender, spiced filling that mimics apple pie with lemon zest, cinnamon, and buttery crust. A Depression-era classic dessert.
YIELD
16 servingsPREP
25 minCOOK
35 minREADY
2 hrsThis vintage dessert fooled dinner tables across America during the Great Depression when fresh apples were scarce or expensive.
Ritz crackers simmer in a sweet syrup spiked with cream of tartar and lemon, softening into a surprisingly convincing apple-like texture that bakes up golden and tender between flaky crusts.
The magic happens when whole crackers absorb the cinnamon-spiced syrup, each one turning soft while keeping just enough structure to slice cleanly.
Kitchen Tips
- Drop crackers into boiling syrup one at a time to prevent breaking and ensure even coating
- Fresh lemon zest is essential for that authentic fruity tang that makes the illusion work
- Let the pie cool completely before slicing so the filling sets properly and doesn’t run
- The two-temperature baking method (hot start, lower finish) ensures a crisp bottom crust
Ingredients
Directions
Make your favorite pie crust (top and bottom).
Boil water, sugar and cream of tartar.
Add whole crackers, 1 at a time.
Boil 2 minutes. Add remaining ingredients.
Cool. Pour into prepared pie shell. Cover with top crust.
Slit top for steam vents. Bake @ 425℉ (220℃) for 10 minutes.
Reduce heat to 350℉ (180℃).
Continue to bake 20 to 25 minutes or until golden brown.
Remove from oven. Let cool.
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