Friday, September 21, 2012

Apple-less Apple Pie

Back in the day, during World War II, there was a shortage of apples. I'm not sure of the correlation between war and apples but it happened. So says my grandmother. Anyway, being the creative sort that they were, the people of her time improvised and made due with what they had. Below is my grandmothers recipe for apple-less apple pie. Give this a try. It's pretty darned good.


Pastry dough for a two crust 9 inch pie. (You can use a pre made crust if you wish)
1 3/4 cups of Ritz crackers, coarsely crumbled (about 36 crackers)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
zest of one lemon
2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
1 egg, beaten


Roll out half the pastry dough and line a 9 inch pie plate/tin. Put the cracker crumbs in the prepared crust and set aside. Heat water, sugar, and cream of tartar to a boil over high heat. Simmer for 15 minutes. Remove from heat and add lemon juice & zest. Let cool. Pour the cooled mixture over the cracker crumbs. Dot it with butter or margarine. Roll out remaining pastry dough & arrange over pie, cutting slits in the top to vent the steam. Egg wash the pie crust to enhance the golden color of the crust. Bake at 425 degrees for 30-35 minutes or until pie crust is golden and crisp. Allow to cool before serving.

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