Mock Apple Pie Recipe
A buttery cracker mock apple pie delivers surprising fall flavor through lemon juice and cinnamon, mirroring a classic back-of-the-box recipe.
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Instructions
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Preheat the oven to 425 F.
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Combine granulated sugar and cream of tartar in a large saucepan; gradually whisk in water.
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Bring mixture to a boil over medium-high heat. Reduce to medium-low and cook, stirring, until syrupy and reduced to 1 1/2 cups (15-20 minutes).
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Meanwhile, zest and squeeze one lemon for 1-2 teaspoons zest and 2 tablespoons juice.
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Remove sugar mixture from heat. Stir in lemon zest, juice, and vanilla. Cool for 30 minutes.
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Roll bottom crust to 11 inches; line a 9-inch pie plate.
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Place broken crackers in pie shell and toss with cinnamon.
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Pour cooled sugar mixture over crackers. Dot with butter.
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Roll top crust to 11 inches; cover filling. Seal and flute edges.
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Whisk egg white with water. Brush over top crust, avoiding fluted edge.
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Cut slits into top crust for steam release.
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Bake for 15 minutes, then add a pie shield or foil ring around the edge.
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Bake for 15 minutes more, or until golden brown.
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Cool completely before serving.