Easy and Delicious Mock Apple Pie – Perfect Pie for Any Occasion

Discover the magic of this ingenious mock apple pie that tastes just like apple, but with a surprising twist!

Prepare to be amazed by this clever culinary creation from the Great Depression. This mock apple pie looks, smells, and tastes remarkably like the real thing, but its secret ingredient isn’t from an orchard – it’s from a box of crackers!

Born out of necessity during tough economic times, this recipe gained popularity during World War II when apples were scarce and expensive. The key to this pie’s success lies in its clever flavoring. Buttery crackers are transformed into a tender, apple-like filling when soaked in a lemon and vanilla-infused syrup and sprinkled with warming cinnamon.

While it may sound unusual, this mock apple pie has stood the test of time for good reason. Many tasters can’t believe there are no apples involved, with reactions ranging from delighted surprise to pure nostalgia. One fruit-allergic tester even exclaimed, “It tastes just like apple pie!”

While this clever creation may not replace traditional apple pie at your holiday table, it’s a fun and comforting dessert that’s perfect for baking with kids or when you’re craving something sweet but the fruit bowl is empty. Top it with a dollop of freshly whipped cream or tangy crème fraîche to balance the sweetness and enhance the bright lemon notes.

A Timeless Classic

This recipe has been cherished for generations, proving that sometimes the most ingenious culinary ideas are born from challenging circumstances.

Mock Apple Pie Recipe

Ingredients

For the Crust:

• 2 unbaked pie crusts (homemade or store-bought)
• 1 egg
• 1 tablespoon milk
• 1 tablespoon sugar

For the Filling:

• 2 cups sugar
• 1 3/4 cups water
• 2 teaspoons cream of tartar
• Zest and 2 tablespoons juice from 1 lemon
• 2 teaspoons vanilla extract
• 36 Ritz crackers, coarsely broken
• 2 tablespoons unsalted butter, cut into small pieces
• 3/4 teaspoon ground cinnamon

Directions

1. Create the syrup: In a medium saucepan, whisk together sugar, water, and cream of tartar until sugar dissolves. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes or until mixture reduces to 1 1/2 cups. Stir in lemon zest, juice, and vanilla. Set aside to cool for 30 minutes. Preheat oven to 425°F (220°C).
2. Prepare the crust: Roll out pie crusts. For a 9-inch pie pan, bottom crust should be about 11 inches in diameter, top crust about 10 inches. Place bottom crust in pie pan. Add crumbled crackers, pour syrup over them, dot with butter pieces, and sprinkle evenly with cinnamon.
3. Assemble and bake: Whisk together egg and milk. Cover pie with top crust, seal and flute edges, then brush with egg wash and sprinkle with sugar. Cut small slits in top crust to vent steam. Bake for 30 minutes or until golden brown. Cool before serving. Store covered.