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