Ritz Mock Apple Pie
  • 36 Ritz Crackers, coarsely broken
  • 2 cups sugar
  • Small hand of raisins
  • 2 teaspoons cream of tartar
  • grated peel of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • Pastry for 2 crust 9" pie
  1. Preheat oven to 425 degrees. Roll out half of the pastry and place in 9" pie plate. Place cracker crumbs in crust; set aside.
  2. Mix sugar and cream of tartar in medium saucepan. Gradually stir in 1 3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon.
  3. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
  4. Bake 30-35 minutes or until crust is crisp and golden. Cool completely.
  5. Makes 10 servings.
I think everyone's mothers made this in the 70's. My mother put a little flair to hers.