This really works!!! I have made it many times.

The History of RITZ Mock Apple Pie: Food historians believe that the concept of mock apple pie was developed by the pioneers during the nineteenth century. Constant travel did not allow for proper food storage conditions, and apples were not always available. With a little improvisation, these pioneers created an apple pie-like dessert out of crackers, sugar, and spice. It wasn"t until the Depression years that we saw the emergence of this unique recipe on RITZ Cracker boxes. At the time of RITZ Mock Apple Pie"s development, apples were once again scarce and very expensive. Thanks to NABISCO, families across the United States could once again enjoy and afford the luxury of Apple Pie.

RITZ Mock Apple Pie

Pastry for two-crust 9 inch pie36 Ritz Crackers, coarsely broken, not crushed(about 1 3/4 cups)
2 tsp. cream of tartar
2 tbs. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
**NO apples needed

Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. (Note: Do not crumble or pulverize the crackers.)

In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. 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 F for 30-35 minutes or until crust is crisp and golden. Cool completely.