1 ea PIE PASTERY 2 ts CREAM OF TARTAT
36 ea RITZ CRACKERS 2 tb LEMON JUICE
2 c WATER 1 ea LEMON RIND, GRATED
1 c SUGAR 2 tb BUTTER OR MARGARINE
1 c BROWN SUGAR 1 ds CINNAMON TO TASTE
NOTE: PERHAPS THE MOST FAMOUS FAKE, THIS APPLE PIE CONTAINS NO APPLES.
MADE FAMOUS BY THE RITZ CRACKER MANUFACTURER DURING WORLD WAR II WHEN
APPLES WERE HARD TO FIND, THIS PIE USES CANDIED CRACKER CRUMBS AND LEMON
JUICE AND CINNAMON TO FAKE THE TASTE OF MOM’S REAL THING.
PREHEAT OVEN TO 425 DEG F. ROLL OUT PASTRY AND FIT TO PAN. BREAK CRACKERS
COARSELY INTO THE PASTRY LINED PAN. COMBINE WATER, SUGARS AND CREAM OF
TARTAR IN A SAUCEPAN. BOIL GENTLY FOR FIFTEEN MINUTES. ADD LEMON JUICE AND
RIND AND LET COOL. POUR MIXTURE OVER THE CRACKER CRUMBS. DOT WITH BUTTER
AND SRINKLE WITH CINNAMON. ROLL OUT THE REMAINING PASTRY. COVER THE
CRACKERS. TRIM AND FLUTE THE PASTRY EDGES. CUT SLITS IN THE TOP CRUST TO
LET STEAM ESCAPE. PLACE IN OVEN AND BAKE FOR 30 TO 35 MINUTES OR UNTIL
CRISP AND GOLDEN. SERVE WARM OR AT ROOM TEMPERATURE.
Yields
6 servings