Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I remember my mother baking this when I was young. She kept my dad guessing for awhile on this one. A good stand-in for the real thing. May use lemon juice instead of cider vinegar.

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Recipe Summary test

prep:
15 mins
cook:
50 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Arrange crackers in pastry-lined pie pan and set aside.

  • In medium saucepan, combine water, sugar, and cream of tartar. Stir well and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Stir in vinegar.

  • Cool sugar mixture, then pour over crackers. Dot crackers with butter and sprinkle with cinnamon. Cover with second pastry shell. Seal edges and cut steam vents in top.

  • Bake in preheated oven for 30 minutes or until crust is golden brown. Cool and serve with ice cream or whipped cream if desired.

Nutrition Facts

465 calories; protein 2.4g; carbohydrates 75.4g; fat 17.7g; cholesterol 7.6mg; sodium 371.2mg. Full Nutrition
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Reviews (3)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/08/2009
I remember seeing this recipe on the backs of Ritz Cracker boxes when I was a kid the only difference being the use of lemon juice and zest instead of vinegar. I always wanted to try it but never got around to it. Well I'm 52 now and finally made it for the first time this weekend. And you know what? I actually liked it! I did make a change but took that into consideration when rating it. Thirty-six crackers just didn't seem like enough in the premade deepdish piecrust I used so I added a third more a total of forty-eight crackers. This resulted in a pretty firm pie reminiscent of a chess pie and I realized that thirty-six crackers would have been just the right amount for a juicy pie so the 5-star rating is for the original recipe. But my son said he liked it the way I made it and that I should make it again just the same way so it also gets five stars for being versatile enough to handle the changes. And the flavor is apple-y enough to make you do a double take. I'd make this again even if my son didn't insist on it! Read More
(14)
Rating: 5 stars
07/21/2008
This is so superb. I had this many years ago and did not believe it was not made with apples. For the longest time I looked for the recipe but could not find it. FINALLY I found it and made it for my husband and dinner guests. My husband knew what the ingredients were and was reluctant to even try it but he did. He was literally speechless and amazed so were our guests. Superb!!! Without a doubt Read More
(9)
Rating: 5 stars
03/29/2013
Finally tried the recipe & nobody could believe it was crackers. It came out great. Will keep this recipe handy as it's simple to make & tastes just like apple without the fuss. Read More
(1)
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Rating: 4 stars
04/30/2021
Over all I felt it didn't make enough filling. I want my pies deep dish. The next time I make this I will cut back on the sugar as it was a little too sweet. Lastly I wish you had a reminder to place on a baking sheet, It made a mess of my clean oven. Read More