ritz mock apple pie |
you gotta trust me..this is delicious and great for |
all of us on a budget |
the classic pie, featuring ritz crackers baked in a golden crust |
is perfect any time. |
note: folks please be aware that this recipe is close to 65 |
years old and came about during early wwii. |
it is amazingly delicious. |
i started making this myself in the 1960's |
look ma no apples |
pastry for two-crust 9-inch pie |
36 ritz crackers, coarsely broken (about 1 3/4 cups crumbs) |
1 3/4 cups water |
2 cups sugar |
2 teaspoons cream of tartar |
2 tablespoons lemon juice |
grated peel of one lemon |
2 tablespoons margarine or butter |
1/2 teaspoon ground cinnamon |
1. roll out half the pastry and line a 9-inch pie plate. place |
cracker crumbs in prepared crust; set aside. |
2. heat water, sugar and cream of tartar to a boil in saucepan |
over high heat; simmer for 15 minutes. add lemon juice and peel |
cool. |
3. pour syrup over cracker crumbs. dot with margarine or butter |
sprinkle with cinnamon. roll out remaining pastry; place over pie. |
trim, seal and flute edges. slit top crust to allow steam to escape. |
4. bake at 425 f for 30 to 35 minutes or until crust is crisp |
and golden. |
cool completely. |
