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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A close friend mentioned remembering this pie from his childhood. I foud the recipe on the back of a ritz cracker box and surprised him with it on his birthday. He was so happy Ingredients:
1 pastry for a double-crust 9-inch pie |
36 ritz crackers, coarsely broken |
2 cups sugar |
2 teaspoons cream of tartar |
1 lemon, zest of |
2 tablespoons lemon juice |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon ground cinnamon |
Directions:
1. PREHEAT oven to 425°F Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
2. MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
3. BAKE 30 to 35 minutes.
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