No Apples Needed: Easy Ritz Cracker Mock Apple Pie Recipe

Mock Apple Pie

Recipe adapted from the Kraft site

• 1 sheet of shortcrust pastry

• 1 sheet of puff pastry

• 36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)

• 1.5 cups sugar

• 2 teaspoons cream of tartar

• Finely grated peel of 1 lemon

• 2 tablespoons lemon juice

• 2 tablespoons butter cut into small cubes

• 1/2 teaspoons ground cinnamon

• 1 egg yolk mixed with 1 teaspoon of water

Step 1 - Preheat oven to 220°C/425°F. Place a sheet of the shortcrust pastry in a greased 9-inch pie plate. Place a sheet of foil on top of the base and fill with dried beans or ceramic weights and bake blind for 15 minutes. Remove from oven and allow to cool. Take our foil and beans and weights and place cracker crumbs in the crust and set aside.

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Step 2 - Mix the sugar and cream of tartar in a medium saucepan. Gradually stir in 1 3/4 cups water and stir until well blended. Bring to boil on high heat. Reduce heat to low and simmer for 15 minutes. Add lemon peel and juice and allow to cool. Pour the syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Cut out a circle of puff pastry to fit on top of the pie and place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape or use a ceramic pie bird as I did. Brush with the egg yolk mixed with water.

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Step 3 - Bake for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

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