Mock Apple Pie Iii Recipes

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

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 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.

MOCK APPLE PIE

Steps:

• 1. In a bowl mix together, the sugar, cornstarch, cream of tartar, cinnamon and nutmeg. Set this aside.
• 2. In a large saucepan, add the apple juice and water. Bring juice and water to a full rolling boil, over medium to medium high heat; stirring the pan occasionally.
• 3. Once the juice and water has come to a rolling boil, gradually stir in the sugar mixture. Then reduce the heat to a low simmer, and continue cooking the mixture for 15 minutes; stirring the pan frequently.
• 4. After the 15 minutes of cooking time, remove the pan from the heat, and set this aside to cool, for 35 minutes. Now add the lemon juice to the pan, and stir.
• 5. Unroll one of the pie crusts, and sprinkle the teaspoon of flour over one side of the crust. Place the flour side crust down into the pan. (This will prevent the crust from sticking to the pan.)
• 6. Coarsley crush all the crackers into the pie crust.
• 7. Using a large spoon, gradually pour the juice/sweetened sugar mixture over the cracker crumbs; then dot the pie with pieces of butter ( the 2 tablespoons).
• 8. Unroll the remaining pie crust, and place it over the pan. Seal and flute the edges. Slit top crust to allow steam to escape. (Instead of making slits ontop the pie, I used a small cookie cutter, a 1-1/2 inch gingerbread cookie cutter, to cut and decorate the top pie crust. I did this after I unrolled the 2nd pie crust, and before placing it over the pie to seal and flute the edges.)
• 9. Sprinkle a bit of granulated sugar over the pie.
• 10. Bake pie in a preheated 425 degree oven for 30 minutes. (I did place a pie crust shield ontop the pie before placing it in the oven, but only for the first 15 minutes of baking time.)
• 11. After removing baked pie from the oven, let it sit too cool slightly, before slicing. This pie does taste best if served warm.
• 12. Note: Refrigerate any remaining slices. I reheated the remaining slices (each slice separately) in an 850 watt microwave oven for 3 minutes on power level 4.

MOCK APPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange crackers in pastry-lined pie pan and set aside.
• In medium saucepan, combine water, sugar, and cream of tartar. Stir well and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Stir in vinegar.
• Cool sugar mixture, then pour over crackers. Dot crackers with butter and sprinkle with cinnamon. Cover with second pastry shell. Seal edges and cut steam vents in top.
• Bake in preheated oven for 30 minutes or until crust is golden brown. Cool and serve with ice cream or whipped cream if desired.