Tuesday, August 18, 2009

Appleless Apple Pie

Growing up in the country, we had an ample supply of garden fresh fruits and vegetables so it wasn't uncommon to have pie for dessert on a regular basis. The one pie my mother made as an experiment in taste, was made with no apples but had the same taste and texture as a real apple pie.


  • Pastry for a 2 crust pie 8 inch pie

  • 20 Saltine crackers

  • 1 1/2 Cups sugar

  • 1 1/2 Tsp. Cream of tartar

  • 1 Tsp. cinnamon

  • 1/4 Tsp. nutmeg

  • 1/4 Tsp. allspice

  • 1 1/2 Cups water

  • 1 Tbsp. lemon juice

  • 1/2 Tsp. grated lemon peel

  • 2 Tbsp. butter or margarine

Preheat oven to 425

Line 8 inch pie plate with pastry then break crackers into pie plate.

In a medium saucepan, combine sugar, cream of tartar, and spices. Add water and bring to a boil.

Lower heat and cook until mixture reaches soft-ball candy stage (236 degrees)

Remove from heat, stir in lemon peel and juice. Pour over crackers and dot with butter.

Cover with top crust, trim and flute the edges and bake for 20 to 25 minutes.

Goes great with a scoop of vanilla ice cream on top.

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