Ritz cracker pie (mock apple pie)

Yield: 1 Servings

Measure Ingredient
\N \N Pastry for two-crust 9 inch pie
36 \N Ritz Crackers; coarsely broken (about 1 3/4 cups crumbs)
2 teaspoons Cream of tartar
2 tablespoons Lemon juice
\N \N Grated rind of 1 lemon
2 cups Water
2 tablespoons Margarine
2 cups Sugar
½ teaspoon Ground cinnamon
\N \N No apples needed

Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.

Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool completely.

Posted to Bakery-Shoppe Digest V1 #222 by Shelley Sparks <ssparks@...> on Sep 06, 1997

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