The National Biscuit Company created Ritz Crackers in 1933 and shortly afterward introduced a recipe that has remain an adored oddity for nearly 70 years: Mock Apple Pie. Its popularity soared during World War II when fresh apples were a luxury few could afford.

Ritz Mock Apple Pie

Pastry for 2-crust (9-inch) pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups granulated sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of 1 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; cool.
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 (220°C) for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

Makes 10 servings.