Apple Pie Recipes

Old Time Apple Pie

All American Apple Pie

Topsy - Turvy Apple Pie

Crunchy Caramel Apple Pie

Apple Cherry Apple Pie

Apple Butterscotch Pie

Apple Blueberry Pie

Apple Pumpkin Dutch Pie

Apple Peach Pie

Apple Cinnamon Pecan Pie

Apple Pecan Chocolate Pie

Apple Blackberry Pie

Apple Bourbon Pie

Crunchy Caramel Apple Pecan Pie

Sour Cream Apple Pie - 2

Sour Cream Apple Pie

Fried Apple Pie Recipe

Mock Apple Pie - Ritz

Mock Apple Pie

Fried Apple Pie - 3

Extra Thick Apple Pie Recipe

Lattice Apple - Peach Pie Recipe

Scrumptious Apple Pie Recipe

Apple Praline Pie Recipe

French Apple Pie Recipe

Very Merry Apple - Cranberry Pie

Sugar - Kissed Apple Pie Recipe

Apple - Maple Pie Recipe

Apple Bumble Berry Pie Recipe

Irish Apple Pie Recipe

Grandma Apple Pie Recipe

Apple Pie Bars Recipe

Pie A mock apple pie made from crackers was apparently invented by pioneers on the move during the nineteenth century who were bereft of apples. In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.

Mock Apple Pie Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together. Pan size: 9 inch round baking dish Temp: 425°F degrees Baking time: 30 to 35 minutes Servings: 8

Mock Apple Pie

A vintage pie recipe made with saltine crackers and apple pie spice seasonings.

pastry for 2 - crust 9 - inch pie
1 sleeve saltine crackers
2 cups water
1 cups granulated sugar
1 cup brown sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 tablespoon butter
1 tablespoon cinnamon
1/2 teaspoon nutmeg

Line a 9-inch pie plate with rolled-out pastry. Break saltines coarsely into the pie shell. Combine water, both sugars, and cream of tartar in a saucepan; bring to a boil. Simmer for 15 minutes. Add lemon juice and peel; cool.

Pour the syrup over crackers. Dot with butter and sprinkle with cinnamon and nutmeg. Cover with top crust and flute edge. Cut slits into top to allow steam to escape. Bake until crust is golden brown and crisp. Serve warm, with ice cream, if desired.

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