Now this recipe is one to amaze your friends with - unless you tell them they will never know it is not apple pie and even if you tell them they will never guess what it is really made from. Apples grow best in cool areas and so in many parts of the South there was a shortage of apples during the War. This novel recipe was the solution to the shortage of apples for making apple pies. Originally this pie would have been made using ordinary crackers such as the type that would be supplied to the army, but RITZ crackers do the same job.
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What you need Pastry for two crusts for a 9-inch pie plate 36 RITZ crackers or two cups RITZ BITS (not broken) 2 cups or water 2 cups of sugar 2 teaspoons of cream of tartar 2 tablespoons of lemon juice Grated rind of one lemon Butter or margarine Cinnamon |
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What you do
Break the RITZ crackers coarsely into a pastry-lined plate. Mix
the water, sugar and cream of tartar in a saucepan and boil gently for 15
minutes. Add lemon juice and rind (one lemon should supply all the
juice). Allow to cool. Pour the syrup over the crackers, dot generously
with the butter or margarine and sprinkle with cinnamon. Cover
with the top crust. Trim and flute edges together. Cut slits in the
top crust to let the steam escape. Back in a hot oven (425 F) for about
half an hour, until the crust is crisp and golden.