|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 87g||32%|
|Dietary Fiber 4g||14%|
|Total Sugars 46g|
|Vitamin C 43mg||214%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
An apple pie without apples? You'll be surprised to discover that you're actually eating an "apple" pie made with nothing but crackers, sugar, and spices! Saltine crackers have long been a popular replacement for apples, particularly when fresh fruit was hard to come by, and the earliest known cracker pie dates back to the mid-1800s. Ritz Crackers were introduced in 1934 and shortly after that, the popular "Ritz Cracker Mock Apple Pie" recipe began appearing on the box.
This version is close to the original back-of-the-box recipe with just a few minor flavor adjustments. Ready-made crusts make the pie a breeze to prepare and bake, but feel free to use a homemade crust if you have a favorite recipe.
There is a lot of sugar in this pie, so cut the pie into at least ten wedges instead of the usual eight slices. Serve the pie warm with a scoop of ice cream or serve it cold from the fridge with whipped cream.
“I’m genuinely surprised at how well developed the fake apple taste is. I tested it on a few people and asked them how they liked the apples, and none of them could tell anything was different, down to the ritz crackers looking and feeling like apple slices.” —Noah Velush-Rogers
2 cups granulated sugar
2 teaspoons cream of tartar
1 3/4 cups water
1 medium lemon
1 teaspoon pure vanilla extract
2 store-bought or homemade unbaked pie crusts
36 cracker Ritz crackers, coarsely broken
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
For the Egg Wash:
1 large egg white
2 teaspoons water
Steps to Make It
In a large saucepan, combine the granulated sugar and cream of tartar.
Gradually whisk in the water. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and continue to cook, stirring frequently, until the mixture reduces to 1 1/2 cups and is syrupy in consistency, 15 to 20 minutes.
Meanwhile, zest and squeeze the lemon. You will have about 1 to 2 teaspoons of finely grated lemon zest and about 2 tablespoons of juice.
Remove the sugar mixture from the heat and add the lemon zest, lemon juice, and vanilla. Whisk to blend. Set the mixture aside to cool, about 30 minutes.
Roll the bottom crust out to about 11 inches in diameter (one inch larger than the pie plate).
Line a 9-inch pie plate with the pastry.
Put the broken crackers in the pie shell and toss gently with the cinnamon.
Position a rack in the center of the oven and heat to 425 F.
Pour the cooled sugar mixture over the crackers in the pie shell. Dot with the small pieces of butter.
Roll out the top crust to about 11 inches in diameter. Cover the filling with the top crust. Seal and flute the edge as desired.
In a small bowl or cup, whisk the egg white with the water. Brush the egg wash lightly over the top crust, avoiding the fluted edge.
Cut several small slits in the top of the pie to allow steam to escape.
Bake the pie for 15 minutes and then place a pie shield or foil ring around the edge to prevent over-browning.
Bake for about 15 minutes longer, or until the crust is golden brown. Let cool before serving.
- Store leftovers, covered, in the refrigerator for up to 3 days.
- Buttery round crackers may be used instead of Ritz crackers.
- Chocolate-Pecan Mock Apple Pie: Sprinkle 1/2 cup of chopped pecans (or walnuts) and 1/2 cup of semisweet chocolate chips or chunks over the cracker crumbs before adding the syrup mixture.
- Mock Apple Pie With Crumb Topping: Omit the top crust and egg wash. In a bowl, combine 1 cup of crushed Ritz crackers with 1/2 cup of brown sugar, 1/2 teaspoon of ground cinnamon, and 6 tablespoons of melted butter. Mix thoroughly and sprinkle over the pie filling. Bake at 400 F for 15 minutes; reduce the oven temperature to 350 F and bake for about 20 minutes longer, or until the pastry is golden brown. Cool and serve with whipped cream or whipped topping.