| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| Pastry for two-crust 9 inch | ||
| pie | ||
| 36 | Ritz Crackers, coarsely | |
| broken about 1 3/4 cups | ||
| crumbs | ||
| 2 | t | Cream of tartar |
| 2 | T | Lemon juice |
| Grated rind of 1 lemon | ||
| 2 | c | Water |
| 2 | T | Margarine |
| 2 | c | Sugar |
| 1/2 | t | Ground cinnamon |
| No apples needed |
INSTRUCTIONS
Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool completely. Posted to Bakery-Shoppe Digest V1 #222 by Shelley Sparks <ssparks@mailbox.arn.net> on Sep 06, 1997
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2788
Calories From Fat: 453
Total Fat: 50.7g
Cholesterol: 0mg
Sodium: 1375.5mg
Potassium: 1405.9mg
Carbohydrates: 591.1g
Fiber: 7.1g
Sugar: 476.4g
Protein: 9.6g