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    Mock Apple Pie

    Source of Recipe

    Joe Sperci

    List of Ingredients

    Pastry for two-crust 9-inch pie
    36 Ritz crackers, coarsely broken (about 1-3/4 cups crumbs)
    2 cups water
    2 cups sugar
    2 tsp cream of tartar
    2 T lemon juice
    Grated rind of one lemon (optional)
    2 T margarine
    1/2 tsp ground cinnamon
    NOTE: No apples needed this is not an omission


    Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust.
    In saucepan over high heat, heat water, sugar, and cream of tartar to a boil, simmer for 15 minutes. Add lemon juice and rind; cool.
    Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.
    Roll out remaining pastry; place over pie.
    Trim, seal and flute edges. Slit top crust to allow steam to escape.
    Bake at 425 degrees for 30-35 minutes or until crust is crisp and golden. Makes 8 servings.




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