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Ritz Mock Apple Pie recipe

The National Biscuit Company created RitzCrackers in 1933 and shortly afterward introduced a recipe thathas remain an adored oddity for nearly 70 years: Mock Apple Pie.Its popularity soared during World War II when fresh apples werea luxury few could afford.

Recipe: Ritz Mock Apple Pie

Pastry for 2-crust (9-inch) pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups granulated sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of 1 lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

  • Roll out half the pastry and line a 9-inchpie plate. Place cracker crumbs in prepared crust; set aside.
  • Heat water, sugar and cream of tartarto a boil in saucepan over high heat; simmer for 15 minutes.Add lemon juice and peel; cool.
  • Pour syrup over cracker crumbs. Dot withmargarine or butter; sprinkle with cinnamon. Roll out remainingpastry; place over pie. Trim, seal and flute edges. Slit topcrust to allow steam to escape.
  • Bake at 425°F (220°C) for 30 to35 minutes or until crust is crisp and golden. Cool completely.

    Makes 10 servings.

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  • Comments



    Mock Pecan Pie II Recipe – Brown sugar, corn syrup, butter, eggs and spices are stirred up into a yummy sweet filling, and just before it ‘s poured into a pie shell, the secret ingredient is added wheat flaked cereal.


    When your favorite apple is in season, pick up a bunch and make this luscious pie filling that freezes beautifully. Sliced apples are partially cooked on top of the stove with water, sugar, cornstarch, cinnamon and nutmeg. Then they re ladled into containers and frozen. You ll have enough for five 9-inch pies.

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