Easy Mock Apple Pie Recipes

MOCK APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• In a medium-sized saucepan combine water, sugar, and cream of tartar bring to a boil.
• Once the syrup begins to boil, add the lemon juice and lemon zest. Stir lemon juice and zest into syrup in the mixture.
• Reduce heat to low, and simmer for approximately 15 minutes
• Remove syrup from the heat and cool it to room temperature.
• Place one pie crust in a pie pan.
• Break crackers into the pie shell.
• Pour the syrup over the crackers.
• Sprinkle cinnamon and nutmeg over the crackers.
• Place the butter pieces on top of the crackers.
• Top with pie shell with remaining pie crust.
• Pinch together crusts and then trim off excess crust.
• Make a couple of slits in the top of the pie so the steam can escape while cooking.
• Bake for 30 to 35 minutes or until the pie crust is golden brown.

MOCK APPLE PIE

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.

MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
• Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
• Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
• Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.

MOCK APPLE PIE SQUARES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

MOCK APPLE PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
• In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
• Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
• Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.

MOCK APPLE PIE

Steps:

• Start with graham crackers and layer of applesauce.
• Make as many layers as you like.
• End with graham crackers.
• Refrigerate over night.
• Enjoy.
• Let the kids make this for you, and let them shine!

MOCK APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, combine sugar, water, cream of tartar and butter.
• Bring to a boil.
• Add 1 teaspoon of ground cinnamon to the mixture and continue to boil for approximately 4 minutes, stirring constantly.
• Crush the saltine crackers and put in a 9-inch unbaked pie crust. Pour mixture from saucepan into the pie crust and sprinkle the top with cinnamon.
• Bake for 40 minutes or until done. Serves 8.
• Dorothy Nuckols, Indiana

MOCK APPLE PIE

Steps:

• Mix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 min.
• Heat oven to 425°F. Roll out 1 crust on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter and cinnamon.
• Roll out remaining crust to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 30 to 35 min. or until golden brown. Cool.