Mock Apple Pie No Apples Recipe 445

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:

• 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 (NO APPLES) RECIPE - (4.4/5)

Steps:

• In a heavy, 2-quart saucepan, stir together the sugar and cream of tarter; slowly whisk in the water. Bring to a boil over medium-high heat; then reduce heat to medium/medium-low and simmer (slightly bubbling) for 15 minutes, stirring frequently. Remove syrup from heat and whisk in lemon juice and 1/4 teaspoon apple pie spice; set aside to cool. (I set the pot of syrup in a sink of ice and water until cool, stirring frequently.) Preheat oven to 400°F. Meanwhile, place the broken crackers in the unbaked pie crust; then carefully, pour the cool syrup over the crackers. Dot top of pie with small cubes of butter, then sprinkle with apple pie spice. Bake for 20 minutes. While pie is baking, mix together all the Crumb Topping ingredients until crumbly. After pie has baked for 20 minutes, remove it from oven and sprinkle with the crumb topping. Return to oven and continue baking another 15 to 20 minutes, until pie is set and golden brown. (If browning too fast, tent the pie with foil or reduce oven temp to 375°.) Cool pie on wire rack. Serve at room temperature or chilled with vanilla ice cream or Cool Whip.

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.

APPLE PIE WITH NO APPLES

Steps:

• In a saucepan mix water, sugar and cream of tartar.
• Cook over medium heat until sugar dissolves.
• Add Ritz crackers.
• Bring to a hard boil for 2 minutes.
• DO NOT STIR.
• Remove from heat and pour into pie crust.
• Sprinkle with nutmeg and cinnamon and place butter pats on top.
• Put pie crust strips on top to form a lattice.
• Bake at 450 degrees for 10 minutes, then at 350 degrees for 20 minutes.

MOCK APPLE PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan, combine sugar, water, butter, cream of tartar and cinnamon. Bring to a boil, and continue to boil for 2 minutes.
• Break 16 (double) soda crackers into pie shell. Pour hot syrup over.
• Add top crust, seal and flute edges. Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

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.

CHEMICAL APPLE PIE (NO APPLE APPLE PIE)

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• Roll out pastry and set aside. Bring water to a boil in a large saucepan.
• In a small bowl mix together sugar and cream of tartar. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
• Pour cracker mixture into pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top.
• Bake in preheated oven for 30 minutes, until crust is golden brown. May need to cover top pastry partway through baking to prevent overbrowning.

THE BEST MOCK APPLE PIE... SERIOUSLY.

Steps:

• Butter the Soda crackers individually, and put them into a Saucepan, break up into large pieces with a wooden spoon.
• add water, sugar, lemon, cinnamon, nutmeg and creme of tarter.
• Stir well, and bring mixture to a boil on medium high heat.
• once the boil has been reached, lower heat and simmer exactly 2 minutes.
• set the sauce pan aside on a cold burner.
• layout pie crust in bottom of pie dish, pour in soda cracker mixture and cover with top pie crust.
• crimp edges together and add a couple slits in top for steam to escape out of.
• bake pie at 450 (yes four-hundred and fifty) for about 15-20 minutes, or until nicely browned.
• Cool and Serve with icecream, whip cream -- etc.

MOCK APPLE PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie dish with pastry.
• In a large saucepan, combine water and sugar. Cook over high heat until boiling. Put in cream of tartar and reduce heat to simmer. Drop the crackers in, one at a time, and stir until mixture is translucent. Remove from heat and sir in cinnamon, nutmeg and butter.
• Let filling cool, then put into pie crust. Cover with top crust, seal and flute edges. Bake in the preheated oven for 60 to 75 minutes, or until golden brown.