Favourite Mock Apple Pie
Mock Apple Pie recipe
Yield
16 servingsPrep
30 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
|
|
|
| 36 |
crackers
ritz |
*
|
|
| 2 | cups |
water
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 |
lemon
zest |
*
|
|
| 2 | tablespoons |
margarine
|
|
| ½ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 36 | each |
crackers
ritz |
*
|
| 473 | ml |
water
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | each |
lemon
zest |
*
|
| 3E+1 | ml |
margarine
|
|
| 2.5 | ml |
cinnamon
ground |
|
Directions
Bread the crackers until you have about 1 ¾ cup crumbs. 2¼ cup Ritz Bits may be substituted.
Line a 9 inch pie plate with your favorite double crust pie pastry recipe.
Place cracker crumbs in the prepared crust.
In saucepan, over high heat, heat water, sugar and cream of tartar to a boil; simmer for 15 minutes.
Add lemon juice and the grated rind of the lemon; cool.
Pour syrup over cracker crumbs.
Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top of crust to allow steam to escape.
Bake at 425℉ (220℃) for 30 to 35 minutes or until crust is crisp and golden.
Serve warm. *If using Ritz Bits, let pie cool completely before serving.
