Mock Apple Pie

Ingredients

• 2 unbaked pie crusts (One bottom crust and one top crust; for a 9-inch pie, roll the bottom to about 11 inches and the top to about 10 inches. The source specifies the Food Lab's Easy Pie Crust as an option.)
• 1 egg (Beaten with the milk for the egg wash.)
• 1 tbsp milk (Beaten with the egg for the egg wash.)
• 1 tbsp sugar (For sprinkling over the egg-washed top crust.)
• 2 cups sugar (For the syrup filling.)
• 1.75 cups water (For the syrup filling.)
• 2 tsp cream of tartar (For the syrup filling.)
• 2 tbsp lemon (Use the zest and 2 tablespoons of juice from the whole lemon.)
• 2 tsp vanilla extract (Stir into the syrup after it has reduced.)
• 36 Ritz crackers (Coarsely broken.)
• 2 tbsp unsalted butter (Cut into small pieces and dotted over the crackers.)
• 0.75 tsp ground cinnamon (Sprinkle evenly over the buttered crackers.)

Steps

1. 1

   In a medium saucepan, combine the 2 cups sugar, water, and cream of tartar. Whisk until the sugar has dissolved.

2. 2

   Bring the mixture to a boil over high heat, whisking occasionally. Reduce the heat to medium and simmer for 15 minutes, or until the syrup has reduced to 1 1/2 cups.

3. 3

   Stir the lemon zest, lemon juice, and vanilla extract into the reduced syrup. Set the syrup aside to cool for 30 minutes.

4. 4

   While the syrup cools, preheat the oven to 425°F (220°C).

5. 5

   Roll out the pie crusts. For a 9-inch pie pan, roll the bottom crust to approximately 11 inches in diameter and the top crust to approximately 10 inches.

6. 6

   Place the bottom crust in a 9-inch pie pan or dish.

7. 7

   Add the coarsely broken Ritz crackers to the crust-lined pan.

8. 8

   Pour the cooled syrup evenly over the crackers.

9. 9

   Dot the surface with the small pieces of butter, then sprinkle the cinnamon evenly over the filling.

10. 10

    Beat the egg and milk together to make the egg wash.

11. 11

    Place the top crust over the pie. Seal and flute the edges.

12. 12

    Brush the top crust with the egg wash, then sprinkle it with the remaining tablespoon of sugar.

13. 13

    Cut several small slits in the top crust to vent steam.

14. 14

    Bake for 30 minutes, or until the crust is golden brown.

15. 15

    Cool the pie, then serve. Store covered.

Notes

The source recommends serving with a dollop of homemade whipped cream or crème fraîche. The structured data gives a yield of 10, while the page nutrition panel states 8 servings; nutrition values are therefore approximate and based on the listed ingredient quantities.

Nutrition per serving

• dessert
• pie
• American
• baked
• vegetarian
• make-ahead
• holiday
• Depression-era recipe