Farmer's Daughter

Although 20+ years removed from the farm, farmer's daughter is still a title I enjoy.
Growing up on a farm taught me many invaluable lessons, two of those being frugality and creativity.
Now as a wife and a mom, I love to put into practice what I learned growing up as a
Farmer's Daughter.

Saturday, February 20, 2010

Ritz Mock Apple Pie

While not low carb by any means - I love this recipe. It is one in my collection of Grandma White recipes.

There is just something historic about it - something novel that intrigues me.

This is an apple pie that does not contain apples. Instead of apples it has soda crackers that mysteriously change form to taste, well - like apples.

Background: In the nineteenth century, American pioneers, short on supplies of fresh apples, came up with an innovative way to make their favorite pie without apples. Their secret: soda crackers. Americans, though disappointed with the lack of apples, became so enthralled with a easy-and-quick-to-make pie that tasted very much like the original that the recipe became a public success. In 1936, Ritz Crackers introduced a recipe that called for their very own round-shaped crackers. This recipe has become a classic:

Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken
2 cups water
2 cups sugar
2 tsp. cream of tartar
2 Tbsp. lemon juice
grated rind of one lemon
2 Tbsp. margarine
1/2 tsp. ground cinnamon
(No apples are needed)

Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar and cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind; cool.

Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.

Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425 degress for 30-35 minutes or until crust is crisp and golden. Cool completely.

Love Me

1 comment:

A City Girl said...

I can't wait to try pie. Danny always talks about this. He will be so excited that you shared the recipe. Thanks