Mock Apple Pie

     From “Retro Food Fiascos.”

     

     65 MINUTES

     

     30 minutes to make

     

     35 minutes to bake

     

     Pastry for 2 crust 9-inch pie

     

     36 Ritz crackers, coarsely broken (about 1 3/4 cups crumbs)

     

     2 cups sugar

     

     1 3/4 cups water

     

     2 teaspoons cream of tartar

     

     2 tablespoons lemon juice

     

     Grated lemon peel (1 lemon)

     

     2 tablespoons margarine or butter

     

     1/2 teaspoon ground cinnamon

     

     Roll out half the pastry and line 9-inch pie plate.

     

     Place cracker crumbs in prepared crust; set aside.

     

     Heat sugar, water and cream of tartar to boil in saucepan on high heat; simmer 15 minutes.

     

     Add lemon juice and peel; cool. Pour syrup over cracker crumbs. 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 degrees for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

     

     Serves 8.

     

     Per serving: 524 calories; 22 g fat (5 g saturated fat; 38 percent calories from fat); 79 g carbohydrates; 0 mg cholesterol; 400 mg sodium; 4 g protein; 1 g fiber.