Ritz Mock Apple Pie
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.
Pastry for 1 (9-inch) double-crust 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
- Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.
- 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.
- 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.
- Bake in a preheated oven at 425°F (220°C) for 30 to 35 minutes or until crust is crisp and golden. Cool completely.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.