Wednesday, April 22, 2009

Mock-Apple Pie

Many years ago, as a new bride, my mother-in-law Ann Cason made this pie for dinner and explained that it was not apples at all but 'crackers'...she did not use Ritz crackers, but plain saltines. It was so good! I really was fooled. She explained that during the depression, people couldn't always afford things, so they's the recipe:

Mock-Apple Pie

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.

2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;

3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.

4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.

Makes 10 servings


  1. Oh butter, how I miss you. Sounds divine! When I was a little kid we use to sprinkle sugar and cinnamon on buttered bread. You reminded me of that. Thanks for posting.

  2. my grandmother, who lived with us, used to take left-over canned biscuits...smear butter and sugar on them...and broil them until the sugar melted and got crunchy on top! Is it any wonder I was a little fatty growing up? teehee

  3. This sounds so good! I've enjoyed looking at your blog..I'll be back. :0)



Welcome Apronistas -- I appreciate your lovely comments!!