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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My mother made this dessert often during the Depression, and our guests were always astounded that soda crackers could be such convincing 'apples'!Shirley Hunter, St. Paul, Minnesota Ingredients:
pastry for double-crust pie |
18 saltines, halved |
1-1/2 cups sugar |
1-1/4 cups water |
2 tablespoons lemon juice |
1 teaspoon cream of tartar |
1/2 to 1 teaspoon ground cinnamon |
1/2 to 1 teaspoon ground nutmeg |
Directions:
1. Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown. Yield: 8 servings.
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