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Ritz Mock Apple Pie Recipe
Why would anyone want a mock apple pie when they could have a real apple pie? Well that’s a very good question. But once you get a taste of the Ritz Mock Apple Pie you may start to wonder why anyone would want a real apple pie when they can have a mock apple pie!
Now, I’m not trying to put down apples, but this recipe is really quite delicious. Let’s trace it back to its roots to find out how it all came to be.
The recipe for Mock Apple Pie became popular during The Great Depression when apples became unaffordable to many people. It was then discovered that if you break up buttery Ritz crackers and cover them with a lemon and vanilla flavored syrup and sprinkle them with cinnamon, you will get a taste and consistency that is very similar to real baked apples. Thus, the Ritz Mock Apple Pie was born.
Even though the Depression has long since ended, and apples are much more affordable, the Ritz Mock Apple Pie has remained popular throughout time. In fact, it was a big hit in the 60’s simply because it was such a great conversation piece. It is also still featured on the back of Ritz Cracker boxes to this day.
Those that have not tried a Ritz Mock Apple Pie may be skeptical of its taste. However, while this is understandable, the recipe has gotten great reviews. People who have tried it were known to say things like, ‘there are crackers in this??’, ‘this is delicious’ and ‘this tastes just like real apple pie!’.
So, whether you are looking for a conversation starter, want to try a delicious new dessert, or are just out of apples for the time being, we urge you to try this recipe to experience the taste for yourself. Then let us know how the Mock Apple Pie stands up against your apple pie recipes.
Ritz Cracker Mock Apple Pie
pastry for a 9-inch double crust pie (recipe here)
36 Ritz round crackers, coarsely crushed
1 3/4 cups water
2 cups white sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
1/2 teaspoon cinnamon
2 Tablespoons butter
1. Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.
2. Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and cool.
3. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon.
4. Roll out remaining pastry; place over pie.
5. Trim, seal and flute edges. Slit top crust to allow steam to escape.
6. Bake at 425 degrees F for 30 to 35 minutes or until crust is crisp and golden. Cool completely before slicing.