Mock Apple Pie dates back to the 1800s and was made with stale bread or soda crackers when apples were unavailable through the winter. This recipe made a comeback in the 1930s when apples were far too expensive so butter crackers were used instead. The recipe became so popular that Ritz crackers shared the recipe on their cracker boxes.
Today apples are not cheap either at $2.99 per pound ($6.59/kg) up to $3.99 per pound ($6.80/kg). A small bag of apples is between $8 to $10 which may hardly be enough apples to make one pie, whereas the crackers cost us only $2 — quite the price difference!
This mock apple pie could almost pass as apple pie! If you like your apples crunchy though, this would not be for you. I always cook my apples first and then I put it into the pie so I don’t mind the texture of this pie. The lemon juice in the syrup does help to mimic that apple flavor and I should have put a little more cinnamon, but all in all this is a pretty good fake “apple” pie!
Let’s get started!
We are using our sugar rations for this which is great! We used all of mine and part of my daughter’s. We still have a lot of sugar left!
First we have to make the syrup. Combine corn syrup, sugar, water, vanilla and cream of tartar in a pot. We did t want to use all of our sugar rations, so we substituted in corn syrup.
Bring to a boil. Simmer for 20 minutes.
Add lemon juice.
Stir and let cool about 2 hours.
Here’s the syrup after 2 hours. Be sure to give it a stir.
Next for the pie crust. Sift flour and salt.
Add in lard and mix until crumbly.
Add cold ice water a little at a time, until a dough forms.
Divide dough in half. Scatter some flour on counter. Press out, fold in half, press out and fold in half in the opposite direction. Keep doing so until you can’t fold anymore. Do not knead, just fold to build layers. Refrigerate for 1 hour.
Scatter flour on counter. Roll dough out.
Crush crackers, leaving some larger pieces.
Place in pie tin. Scatter crackers in an even layer.
Spoon syrup over top. We couldn’t quite use it all, so you may have some leftover.
Sprinkle with cinnamon and dot with butter.
Brush rim of crust with water or egg wash. Place top crust over top. I cut vents on top to resemble apple pie.
Press edge of crust with a fork to seal and trim excess crust. Brush with egg wash and sprinkle with sugar.
Place on cookie sheet in case pie runs over. Bake at 425F for 10 minutes then lower to 350F and bake for 25 minutes.
I’m glad I had set it on a cookie sheet because it did run over. It was a mess! It looks golden and yummy though! Let cool completely.
Look at that flaky crust! I’m looking forward to trying it out!
We let it cool overnight. The next day we sliced it up. Looks like apple pie, right!?!
We topped it with a scoop of ice cream which made it feel like apple pie.
Look at those fake apples!! Haha, the crackers don’t quite pass for apples but I must say it’s a pretty good dupe for sure! With a splash more lemon juice and a little more cinnamon, it definitely can pass as apple pie!
By the third day, it tasted much more like an apple pie. It actually was quite good and I’d totally make this again!
enjoy from Our City Homestead to yours