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 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 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

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 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.

ZUCCHINI MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• Bake for 15 minutes at 425.
• Reduce heat to 350 and bake about 45 minutes.
• Serve hot with a scoop of vanilla ice cream.
• Or serve chilled.

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:

• 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.