"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mock Apple Pie Recipe

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This recipe for Mock Apple Pie, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Stange - Waukee HS
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry dough for a 2-crust, 9-inch pie
36 Ritz crackers, or other buttery snack crackers, coarsely crumbled (about 1 3/4 cup)
1 3/4 cup water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
zest of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

Directions:
Directions:
1. Roll out half the pastry and line a 9-inch pie tin. Put the cracker crumbs in the prepared crust and set it aside.

2. Heat the water, sugar, and cream of tartar to a boil over high heat. Simmer for 15 minutes. Remove the mixture from the heat and add the cinnamon, lemon juice and zest. Let cool.

3. Pour the cooled syrup over the cracker crumbs. Dot it with margarine or butter. Roll out the remaining pastry dough, arrange it over the pie as a lattice, or as one piece with slits to allow steam to escape.

4. Bake at 425 F for 30 to 35 minutes or until crust is crisp and golden. Cool.

Personal Notes:
Personal Notes:
I often use more of the crackers than this recipe calls for and it has a much firmer texture. A great recipe to use to discuss how people make due with what is available in times of shortages as this was a favorite recipe of my great-grandfather and many other Americans during WWII. I also make this for students to eat on the day we discuss how appearance, smells, tastes, and textures come together in the foods we eat. It can be a great start to a spice unit as well.

 

 

 

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