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
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.
Yields
1 Servings