Mock Apple Pie
The recipe for mock apple pie first appeared in the 1930s on the back of a box of Ritz brand crackers. Flavored like an apple pie, one could be fooled into thinking they were eating apple pie.
Pastry for (9-inch) double crust pie*
36 Ritz crackers, coarsely broken (1 3/4 cups crumbs)
1 3/4 cups water
2 cups granulated sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated rind of one lemon
2 tablespoons butter
1/2 teaspoon ground cinnamon
Ice cream or sweetened whipped cream for accompaniment
- Roll out half the pastry and line a 9 inch pie plate. Place cracker crumbs in 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 rind; cool.
- Pour cooled 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.
- Bake in a preheated oven at 425°F (220°C) for 30 to 35 minutes or until crust is crisp and golden.
- Serve warm with ice cream or whipped cream.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Tip: 2 1/4 cups Ritz Bits may be substituted. Let pie cool completely before serving.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.