RadioBDC Logo
| Listen Live
< Back to front page Text size +

When you don't have the real thing

Posted by Sheryl Julian  May 8, 2009 03:21 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article


This is the famous apple pie made with Ritz crackers instead of fruit (it's an old dessert, once much loved as an easy, cheap alternative to real apple pie). Ritz is celebrating 75 years, no doubt due to the popularity of this pie and to the excellent combination of peanut butter spread on the crackers, one of the most satisfying PB partners.

Ritz mock apple pie
Makes one 9-inch pie

2 cups sugar
2 teaspoons cream of tartar
1 3/4 cups water
Rind and juice of 1 lemon
Flour (for sprinkling)
Pastry for 2-crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1 3/4 cups)
2 tablespoons butter or margarine, cut up
1/2 teaspoon ground cinnamon

1. In a saucepan, combine the sugar and cream of tartar . Gradually stir in the water. Bring to boil over high heat; turn down the heat and simmer for 15 minutes.  Stir in the lemon rind and juice. Set aside to cool for 30 minutes.
2. Set the oven at 425 degrees. Have on hand a 9-inch pie pan.
3. On a lightly floured counter, roll out half the pastry to an 11-inch round. Ease it into the pie pan. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter or margarine and cinnamon.
4. Roll out the remaining pastry to a 10-inch round. Ease it over the pie. Seal and flute the edges. Cut several slits in the top crust for steam vents.
5. Set the pie on a rimmed baking sheet. Bake for 30 to 35 minutes or until golden brown.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.