pyrite
11-12-2010, 09:48 AM
Classic Ritz Mock Apple Pie
* Time 35 minutes
* Serves 8
Ingredients
* Ritz Mock Apple Pie
* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* YOU GOTTA TRUST ME..THIS IS DELICIOUS AND GREAT FOR
* ALL OF US ON A BUDGET!
* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* The classic pie, featuring Ritz crackers baked in a golden crust,
* is perfect any time.
* NOTE: Folks please be aware that this recipe is close to 65
* years old and came about during early WWII.
* It is amazingly delicious.
* I started making this myself in the 1960's
* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* Look Ma NO apples>> :)
* 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 teaspoons cream of tartar
* 2 tablespoons lemon juice
* Grated peel of one lemon
* 2 tablespoons margarine or butter
* 1/2 teaspoon 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.
* Time 35 minutes
* Serves 8
Ingredients
* Ritz Mock Apple Pie
* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* YOU GOTTA TRUST ME..THIS IS DELICIOUS AND GREAT FOR
* ALL OF US ON A BUDGET!
* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* The classic pie, featuring Ritz crackers baked in a golden crust,
* is perfect any time.
* NOTE: Folks please be aware that this recipe is close to 65
* years old and came about during early WWII.
* It is amazingly delicious.
* I started making this myself in the 1960's
* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* Look Ma NO apples>> :)
* 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 teaspoons cream of tartar
* 2 tablespoons lemon juice
* Grated peel of one lemon
* 2 tablespoons margarine or butter
* 1/2 teaspoon 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.