[Sca-cooks]Mock Apple Pie? (was "Tuna Cassarole")(was:Shepherd's Pie)

[Carol Eskesen Smith]

Our applications lab made it once, ant I tasted it.  Don't bother; it's somewhat dry and needs added acid.

Regards,
Brekke
  ----- Original Message ----- 
  From: Susan Fox-Davis 
  To: Cooks within the SCA 
  Sent: Wednesday, January 28, 2004 1:50 PM
  Subject: Re: [Sca-cooks]Mock Apple Pie? (was "Tuna Cassarole")(was:Shepherd's Pie)


  Aurore Gaudin wrote:

  >?Mock Apple Pie? *blinks with curiousty*  Aurore
  >
  >
  >>>   What... no Mock Apple Pie ,with all those yummy Crackers.
  >>>
  >>no, thank god!   used to give me the shivers just READING that recipe! 8)
  >>
  >>cailte
  >>

  This recipe appeared on the back of the Ritz Crackers box for many 
  years.  I don't know anybody who actually tried it.

  Ritz Mock Apple Pie

  The National Biscuit Company created Ritz Crackers in 1933 and shortly 
  afterward introduced a recipe that has remain an adored oddity for 
  nearly 70 years: Mock Apple Pie. Its popularity soared during World War 
  II when fresh apples were a luxury few could afford.

  Pastry for 2-crust (9-inch) pie
  36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
  1 3/4 cups water
  2 cups sugar
  2 teaspoons cream of tartar
  2 tablespoons lemon juice
  Grated peel of one lemon
  2 tablespoons margarine or butter
  1/2 teaspoon ground cinnamon

     1. Roll out half the pastry and line a 9-inch pie plate. Place
        cracker crumbs in prepared crust; set aside.
     2. Heat water, sugar and cream of tartar to a boil in saucepan over
        high heat; simmer for 15 minutes. Add lemon juice and peel; cool.
     3. Pour syrup over cracker crumbs. Dot with margarine or butter;
        sprinkle with cinnamon. Roll out remaining pastry; place over pie.
        Trim, seal and flute edges. Slit top crust to allow steam to escape.
     4. Bake at 425*F (220*C) for 30 to 35 minutes or until crust is crisp
        and golden. Cool completely.

  Makes 10 servings.


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