mock apple pie
09-19-2013, 06:07 AM
#11
Super Member
Join Date: Mar 2011
Location: Maryland
Posts: 2,376
I made this pie several years ago. Did not tell my family that I made it with zucchini. Everyone enjoyed it and then I told them that it was made with zucchini. They all thought that was disgusting. No one ate the last piece. HOWEVER, it did taste just like apple pie.
Thanks for the recipe, I misplaced mine, and I am going to make it again.
Thanks for the recipe, I misplaced mine, and I am going to make it again.
09-19-2013, 05:29 PM
#12
Senior Member
Join Date: Mar 2012
Location: Michigan
Posts: 864
I made this pie several years ago. Did not tell my family that I made it with zucchini. Everyone enjoyed it and then I told them that it was made with zucchini. They all thought that was disgusting. No one ate the last piece. HOWEVER, it did taste just like apple pie.
Thanks for the recipe, I misplaced mine, and I am going to make it again.
Thanks for the recipe, I misplaced mine, and I am going to make it again.
09-19-2013, 05:51 PM
#13
Super Member
Join Date: Nov 2007
Location: Rhode Island
Posts: 8,833
You are too funny, mimio. The reason why I never made the mock apple pie again is because I do make a great apple pie. I have won 2 blue ribbons for my apple pies. Sorry, but I just had to brag.
And yes, Sparkys-Mom, Apples are better than Ritz crackers.
And yes, Sparkys-Mom, Apples are better than Ritz crackers.
09-20-2013, 02:49 PM
#14
Super Member
Join Date: Jan 2008
Location: SW Minnesota
Posts: 1,590
What fun to read this thread! I've not tried the Mock Apple Pie, but probably would, in a pinch. My lovely daughter-in-law has made Green Tomato Pie with overabundant fruit that had no chance of ripening before a frost. My son said it tasted darned good!
09-21-2013, 01:11 PM
#15
Member
Join Date: Sep 2013
Posts: 11
This is my husbands favourite dish, since childhood!
what you need
Filling
2 cups water
3/4 cup granulated sugar
2 tsp. cream of tartar
30 Ritz Crackers
1 ready-to-use refrigerated pie crust (1/2 of 425-g pkg.)
1 Tbsp. lemon juice
1 tsp. ground cinnamon
Topping
25 Ritz Crackers, crushed (about 1 cup)
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/3 cup non-hydrogenated margarine, melted
2 cups Cool Whip Whipped Topping
make it
HEAT oven to 400ºF.
FILLING:
MIX water, granulated sugar and cream of tartar in large saucepan. Bring to boil on medium-high heat. Add crackers; simmer on medium-low heat 5 min., stirring occasionally.
LINE 9-inch pie plate with crust as directed on package; fill with cracker mixture. Sprinkle with lemon juice and cinnamon.
TOPPING:
COMBINE all remaining ingredients except Cool Whip; sprinkle over Filling.
BAKE 15 min. Reduce oven temperature to 350°F; bake 20 min. or until golden brown. Cool. Serve topped with Cool Whip.
what you need
Filling
2 cups water
3/4 cup granulated sugar
2 tsp. cream of tartar
30 Ritz Crackers
1 ready-to-use refrigerated pie crust (1/2 of 425-g pkg.)
1 Tbsp. lemon juice
1 tsp. ground cinnamon
Topping
25 Ritz Crackers, crushed (about 1 cup)
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/3 cup non-hydrogenated margarine, melted
2 cups Cool Whip Whipped Topping
make it
HEAT oven to 400ºF.
FILLING:
MIX water, granulated sugar and cream of tartar in large saucepan. Bring to boil on medium-high heat. Add crackers; simmer on medium-low heat 5 min., stirring occasionally.
LINE 9-inch pie plate with crust as directed on package; fill with cracker mixture. Sprinkle with lemon juice and cinnamon.
TOPPING:
COMBINE all remaining ingredients except Cool Whip; sprinkle over Filling.
BAKE 15 min. Reduce oven temperature to 350°F; bake 20 min. or until golden brown. Cool. Serve topped with Cool Whip.
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