Mock Apple Pie

Request: Mock Apple Pie

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 bird watcher from Niagara Falls, Canada

Feedback:

RE: Mock Apple Pie

http://www.kraftfoods.com/kf/recipes/ritz-mock-apple-pie-53709.aspx found this on the Kraft site (06/18/2009)

By dutchesstt

RE: Mock Apple Pie

Ritz Mock Apple Pie The classic pie, featuring Ritz crackers baked in a golden crust, is perfect for the holidays.

• 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 tsp. cream of tartar
• 2 Tbsp. lemon juice
• Grated peel of one lemon
• 2 Tbsp. margarine or butter
• 1/2 tsp. 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 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 maggie3956

Request: Mock Apple Pie

Pie

Ingredients

• 1-1/3 cup boiling water
• 16 Ritz coarsely broken crackers (plain soda crackers will work here)
• 1-1/3 cup sugar
• Butter (the size of a walnut)
• 1-1/3 teaspoon cream of tartar
• 1/2 teaspoon cinnamon

Directions

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.

Never Fail Pie Crust

Ingredients

• 3 cups flour
• 1-1/4 cups shortening, *
• 1 teaspoon salt
• 1 egg, well beaten
• 5 Tablespoons water
• 1 Tablespoon vinegar

Directions

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

Feedback:

RE: Never fail Pie Crust

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 Enjoy. Cricket Girl (12/18/2006)

By Cricket Girl