Favourite Mock Apple Pie
Submitted by Vixen
Buttery Ritz crackers soak up lemon-spiked syrup to create a convincing apple pie filling without a single apple. Nostalgic Depression-era baking.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
2 hrsWhen pantry staples had to stretch further than the corner grocery, creative cooks discovered that humble crackers could stand in for fruit.
This recipe turns a sleeve of Ritz into tender, syrup-soaked filling that bakes between golden pastry crusts, the lemon juice and zest providing that essential fruity brightness.
The cracker crumbs absorb the sweet, slightly tart syrup slowly, creating a texture that slices cleanly and tastes remarkably like the real thing.
Pro Tips
- Let the sugar syrup simmer the full 15 minutes so it thickens properly and coats the crumbs
- Ritz Bits can substitute for crumbled crackers, but let the pie cool completely before serving
- Dot the filling generously with margarine for richness that mimics apple pie’s buttery pockets
- Slit the top crust in several places to release steam and prevent a soggy top
Ingredients
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.
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