#1083 - No Apple Apple Pie

(by Shirley McNevich)

1 3/4 cups water
2 cups white sugar
2 tsp. cream of tartar
40-50 Ritz crackers (no generic substitutes)
1 lemon (for zest and 2 TBSP lemon juice)
1/2 tsp. cinnamon
2 unbaked pie doughs

Squeeze lemon to get 2 TBSP lemon juice. Peel the rind of the lemon and scrape to get the zest--set aside. Spray Pam on the inside of a pie dish--add unbaked pie dough to the pie dish and spray the pie dough with Pam. Crush Ritz crackers into a bowl (large pieces, not crumbs)--set aside. In a saucepan over medium heat add water, white sugar and cream of tartar--stir and bring to a boil. Once boiling, boil for 1 minute then add lemon zest and lemon juice--stir. Add crushed crackers to the cream of tartar mixture but do NOT stir--boil for another 1 minute. Remove from heat and pour entire mixture into the prepared pie dough. Sprinkle the cinnamon over the top of the cracker mixture. Cut butter into small pieces and put it evenly on top of the cracker mixture. Place second pie dough on top--seal it (using water or Pam) and flute the edges. Use a sharp knife and make air holes in the top of the crust. Bake at 425 degrees for about 30 minutes or until crust is browned. Cool completely.