Mock Apple Pie Recipes

MOCK APPLE PIE

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.

MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
• Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
• Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
• Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.

MOCK APPLE PIE SQUARES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

MOCK APPLE PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
• In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
• Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
• Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.

ZUCCHINI MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• Bake for 15 minutes at 425.
• Reduce heat to 350 and bake about 45 minutes.
• Serve hot with a scoop of vanilla ice cream.
• Or serve chilled.

MOCK APPLE PIE (NO APPLES) RECIPE - (4.4/5)

Steps:

• In a heavy, 2-quart saucepan, stir together the sugar and cream of tarter; slowly whisk in the water. Bring to a boil over medium-high heat; then reduce heat to medium/medium-low and simmer (slightly bubbling) for 15 minutes, stirring frequently. Remove syrup from heat and whisk in lemon juice and 1/4 teaspoon apple pie spice; set aside to cool. (I set the pot of syrup in a sink of ice and water until cool, stirring frequently.) Preheat oven to 400°F. Meanwhile, place the broken crackers in the unbaked pie crust; then carefully, pour the cool syrup over the crackers. Dot top of pie with small cubes of butter, then sprinkle with apple pie spice. Bake for 20 minutes. While pie is baking, mix together all the Crumb Topping ingredients until crumbly. After pie has baked for 20 minutes, remove it from oven and sprinkle with the crumb topping. Return to oven and continue baking another 15 to 20 minutes, until pie is set and golden brown. (If browning too fast, tent the pie with foil or reduce oven temp to 375°.) Cool pie on wire rack. Serve at room temperature or chilled with vanilla ice cream or Cool Whip.

MOCK APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• In a medium-sized saucepan combine water, sugar, and cream of tartar bring to a boil.
• Once the syrup begins to boil, add the lemon juice and lemon zest. Stir lemon juice and zest into syrup in the mixture.
• Reduce heat to low, and simmer for approximately 15 minutes
• Remove syrup from the heat and cool it to room temperature.
• Place one pie crust in a pie pan.
• Break crackers into the pie shell.
• Pour the syrup over the crackers.
• Sprinkle cinnamon and nutmeg over the crackers.
• Place the butter pieces on top of the crackers.
• Top with pie shell with remaining pie crust.
• Pinch together crusts and then trim off excess crust.
• Make a couple of slits in the top of the pie so the steam can escape while cooking.
• Bake for 30 to 35 minutes or until the pie crust is golden brown.

ZAPPLE PIE - ZUCCHINI APPLE PIE - MOCK "APPLE PIE" MADE WITH ZUCCHINI

Steps:

• Prepare pie dough by mixing together flour and salt. Cut in fat using a food processor or pie blender until mixture resembles course crumbs. Gently sprinkle water over flour mixture and stir together until dough holds shape. Do not overmix. Flatten into two disks and refrigerate.
• If you haven't already done so, fillet your zucchini. Slices should be about 1/8 - 1/4 inch thick.
• Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat and cook, stirring occasionally, until the zucchini starts to soften, about 5 minutes.
• Add the sugar, cinnamon, ginger and nutmeg and simmer for 5 minutes longer.
• Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.
• Preheat oven to 425°F and place a rack in the lower third of the oven.
• While zucchini is resting, roll out pie crust. I prefer to roll out my pie crust on lightly floured wax paper so it is easier to move around. Place bottom crust in 9 inch pie plate. Cut small slits in top crust for steam to escape (or wait to cut slits until after the crust is on the pie).
• Spoon zucchini filling into bottom crust. Place top crust and crimp edges. If you didn't cut slits earlier, cut them now.
• Place pie on rack in lower third of oven. Use pie drip pan and pie crust shield if desired. Bake for 20 minutes.
• Reduce heat to 350°F and bake for 30 minutes more. Sprinkle top of pie with reserved sugar. Bake for 10 to 15 minutes, more, until crust is golden and the juices are bubbling through the slits.
• Remove pie from oven and cool on wire rack.

MOCK APPLE CRISP

Steps:

• Add the chopped zucchini to a large pot. Pour the lemon juice in, and gently toss to combine.
• Cook the zucchini, stirring often for 15-20 minutes- until they're soft, tender, and have gone from white to resembling cooked apple slices.
• Once cooked stir in the sugar, cinnamon, nutmeg, and cloves. Let the mixture simmer for roughly 2 minutes, just until the apple slices are infused with the flavors.
• Taste it and see, but the zucchini mixture will now look & taste like apple pie filling. Transfer the filling to a waiting 8x8 dish.
• To a large mixing bowl add the flour, oats, sugar, and crackers. Stir them all together to evenly combine.
• Drizzle the butter evenly out over top. Stir again to evenly combine.
• Spread the crumble topping evenly out over top of filling. Make sure to get it to the edges, and try your best to make sure it covers all of the filling.
• Bake the zucchini crisp at 375 degrees for 30-35 minutes.
• Remove it from the oven, and let the dish rest for at least 5 minutes.
• Spoon the crisp into bowls, and serve topped with scoops of vanilla ice cream.