I learned about this recipe when my brother, still in middle school, came home saying that he could get extra credit by making it. It's an "apple" pie recipe that uses no apples; which of course means that it's even worse for you than the real McCoy. However, it tastes mostly the same and even manages to match the texture nicely.
I'm lazy, so I buy the ready-made pie crusts.
I suggest picking a standard apple pie recipe from others and making this, side by side, and having guests taste-test it—you'll see, it's really very similar!
- 1 pre-made pie crust
- 44 Ritz crackers, crumbled
- 1¾ cup water
- 2 cups sugar
- 2 teaspoons cream of tartar (not tartar sauce, like my dad thought it was)
- 2 tablespoons lemon juice
- 2 tablespoons margarine or butter, or the "I Can't Believe It's Not Butter" spray works, too.
- ½ teaspoon ground cinnamon
- Roll out half the pastry and line a 9-inch pie tin.
- Put about three-quarters the cracker crumbs in the prepared crust and set it aside.
- Take the other quarter and put it elsewhere.
- Heat the water, sugar, and cream of tartar to a boil over high heat.
- Simmer for 15 minutes.
- Remove the mixture from the heat and add the lemon juice.
- Let cool.
- Pour the cooled syrup over the cracker crumbs.
- Dot it with margarine or butter, and add the mix to the pie crust.
- Add the remaining quarter of the crumbs on top of the mix, to form an upper crust.
- Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden.