The classic pie, featuring Ritz crackers baked in a golden crust.
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 at 425 degrees F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.
Nutritional Information per serving 413 calories, 3 g protein, 63 g carbohydrate, 17 g total fat, 3 g saturated fat, 339 mg sodium, 0 g dietary fiber.
| Servings: | 10 |
| Time: | 45 Minutes Preparation Time 30 Minutes Cooking Time |
Source: backofthebox.com
By Clynn Altemus from Inglis, FL
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Does any one out there have the recipe for mock apple pie made with Ritz crackers? I used to make it for my kids when they were little. Now I have a grandchild and cannot find the recipe. Thank you all.
By bonnie from Niagara Falls, Canada
http://www.kraftfoods.com/kf/recipes/ritz-mock-apple-pie-53709.aspx
found this on the Kraft site (06/18/2009)
By claudette
Ritz Mock Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays.
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 for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.
Makes 10 servings
Found this on www.backofthebox.com (06/22/2009)
By Penny Stoehr
Combine all ingredients except water. Have double pie crust ready. Add water to ingredients, stir in quickly and pour into crust. Cover with top crust and bake at 350 degrees F for 30 minutes.
Cut shortening into flour until finely crumbled and add salt. Combine egg, water, and vinegar. Make a well in the flour and add wet ingredients all at once. Blend with a fork until flour is moist and dough
*Blue Bonnet margarine works well in place of shortening, it's easy to measure.
This dough can be rerolled without being tough, so you can use scraps to make another crust or to cover a pot pie. To make a prebaked pie shell, make a foil form. After you put your crust in the pan, set the foil form in and fill with dried beans. Bake 15 minutes, then lift out form and beans carefully and continue to bake crust until golden brown.
By Harlean from Hot Springs, AR
The very best pie crust is made with lard. If you are using all-purpose flour, do not knead the flour, you will bring out the Gluten, which will make the dough tough, instead use all cake flour or 1/2 all-purpose and 1/2 cake flour with 2 Tablespoon corn starch, then add 1 Tablespoon sugar and 1 1/2 teaspoons Vanilla extract. Mix in electric mixer and let set in fridge for 1 hour. Your crust will be light and flaky
