Yield: 1 servings
|\N \N||Pastry for two-crust 9-inch pie|
|36 eaches||RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)|
|2 teaspoons||Cream of tartar|
|2 tablespoons||Lemon juice|
|\N gram||Rind of one lemon|
|2 tablespoons||Blue Bonnet Vegetable Oil Spread|
|½ teaspoon||Ground cinnamon|
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; simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with spread; 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 degrees for 30-35 minutes or until crust is crisp and golden. Cool completely. From Ritz Cracker box Posted by: Sonya Wiren Submitted By SONYA WIREN On 08-02-95