Welcome to the inaugural post of my new feature "Thirties Thursday". I'm starting off with a recipe which had its origins in the '30s: Ritz Mock Apple Pie
Ingredients:
Pastry for 2-crust 9-inch pie36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)2 cups sugar2 tsp. cream of tartarGrated peel of 1 lemon2 Tbsp. lemon juice2 Tbsp. butter or margarine1/2 tsp. ground cinnamon
PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.
10 servings
Prep time: 45 minutes
Welcome to the inaugural post of my new feature "Thirties Thursday".
I'm starting off with a recipe which had its origins in the '30s:
Ritz Mock Apple Pie
Ingredients:
Pastry for 2-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1/2 tsp. ground cinnamon
PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.
10 servings
Prep time: 45 minutes
Elspeth - Whoops - 'scuse me a minute while I wipe the drool off of my keyboard..... OK. What a great idea you've got for this series!! I am really looking forward to learning what you've gained from your '30's research. What a yummmmy start! I'm going to print out this post...if I don't chew through the computer screen first ;-)
ReplyDeleteMargot; It's really good! Fool and amaze your guests - it's fun and sneaky at the same time. Thanks for telling me you like my idea for the new feature.
ReplyDeleteI love this idea and can hardly wait to see all the comfort food like grandma used to make. I've heard of this pie before, but I don't think I've ever eaten it. If I have, I thought it WAS apple - LOL.
ReplyDeleteWow, apple pie without the apples. Amazing recipe. Thank you.
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Carol; I'm looking forward to where this new feature might take me - but I figure you can never go wrong with food!
ReplyDeleteClarissa; It really does taste like apples. Make it and see!
Fantastic idea for a new series. Apple pie without apple!
ReplyDeleteLove it! This looks sooo good...I can even see myself eating this for breakfast right now. :)
ReplyDeleteI'm very hungry now... It looks delicious!
ReplyDeleteI remember that recipe, but didn't realize it was even older than I am. It's amazing how good it is (but we probably shouldn't look at the nutritional statistics, should we?).
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