How does an apple pie made without apples look and taste just like the real thing?
Science.
At least that's what Larry Smith, my high school chemistry teacher, told us in class when teaching us about chemical properties, taste and food.
The filling for most recipes of Mock Apple Pie call for just a few ingredients - Ritz-style crackers, cream of tartar, water, sugar, lemon juice, and cinnamon. Call it weird science, but somehow in class that day, all those ingredients combined to form a pie that convincingly smelled, looked and tasted just like an apple pie.
I've made countless of them since. So why on earth would anyone want to make a pie without apples outside of chemistry class?
In pioneer days, apples were expensive and it made a nice substitute for homemade apple pies from back home, according to Mrs. B. C. Whiting's "California Pioneer Apple Pie -1852" recipe listed in her 1894 cookbook "How We Cook in Los Angeles."
Another 19th century version dates back to the Civil War when apples were hard to come by in the South. The 1863 recipe is listed as "Apple Pie Without Apples." In the 1930's Nabisco promoted the recipe after the invention of Ritz crackers. The recipe was found on the box of crackers for many years.
Though there are many variations of the pie today, the basic ingredients remain the similar to those early recipes. If you're looking for a fun conversation starter, this quick and easy recipe is definitely worth a try.
Watch the video above to see us make a an adapted version of this recipe a reader sent to our own Dave Holloway.
Mock Apple Pie
8-9 servings
Pastry for 2-crust 9-inch pie
36 Ritz Crackers, coarsely broken
2 cups sugar
2 teaspoons cream of tartar
Grated peel of a lemon
2 tablespoons lemon juice
2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees.
Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
Mix sugar and cream of tartar in medium saucepan. Gradually stir in 13/4 cups water until well blended.
Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool.
Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim; seal and flute edges. Slit top crust to allow steam to escape.
Bake 30-35 minutes or until crust is crisp and golden. Cool completely before cutting.
We're still looking for your tried-and-true tailgating recipes to share with other readers. Have a recipe you want us to make in our office kitchen? Email me at tmoore@al.com.
