| 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 |
ts |
Cream of tartar |
| 2 |
tb |
Lemon juice |
|
|
Grated rind of 1 lemon |
| 2 |
c |
Water |
| 2 |
tb |
Margarine |
| 2 |
c |
Sugar |
| 1/2 |
ts |
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
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