| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 6 |
c |
Water |
| 6 |
ts |
Cream of tartar |
| 75 |
|
Ritz Crackers |
| 4 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 2 |
|
Eggs beaten |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
c |
Shortening |
| 1/2 |
c |
Milk |
| 6 |
tb |
Warm milk |
|
|
Confectioner's sugar |
INSTRUCTIONS
FILLING
CRUST
ICING
TO PREPARE THE FILLING: Bring sugar, water, and cream of tarter to a boil
and boil for two minutes. Add crackers. Let cool 2-3 hrs. DO NOT STIR.
TO PREPARE CRUST Combine flour, baking powder and salt. Cut shortening in
(as you would for a pie crust) Add beaten eggs and milk.
TO ASSEMBLE: Divide dough in half and roll for a jelly roll pan (or large
cookie sheet with sides) Spread crackers over bottom layer of dough and
sprinkle with cinnamon and dot with butter. Roll top crust. Bake at 400°
for 45 mins.
ICING: Combine warm milk and enough confectioner's sugar to make a thin
icing. spread on pie while hot.
Recipe by: Maryann
Posted to Bakery-Shoppe Digest by "MBarsi@worldnet.att.net"
<MBarsi@worldnet.att.net> on Apr 8, 1998
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