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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Monday, November 8, 2010

Mock Apple Pie

After reviewing many recipes for mock apple pie,
I came up with this recipe. To enhance the flavor of the pie,
I also added a no-sugar apple juice, plus I used Keebler's
"Original" Town House Crackers instead of Ritz Crackers.
In all this is a very yummy tasting pie!


Mock Apple Pie

1-1/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons cream of tartar
1-1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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1-1/3 cups (1-10 oz. bottle) no sugar added apple juice
(I used Walmart's Great Value Brand of apple juice)
2/3 cup water
2 tablespoons lemon juice (I used bottled lemon juice)
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1 (15 oz.) box (2 ready to bake pie crusts) for one 9" pie
1 teaspoon of all-purpose flour
50 Keebler "Original" Town House Crackers
2 tablespoons butter, sliced into pieces

In a bowl mix together, the sugar, cornstarch, cream of tartar, cinnamon and nutmeg. Set this aside.

In a large saucepan, add the apple juice and water.
Bring juice and water to a full rolling boil, over medium to medium high heat; stirring the pan occasionally.

Once the juice and water has come to a rolling boil, gradually stir in the sugar mixture. Then reduce the heat to a low simmer, and continue cooking the mixture for 15 minutes; stirring the pan frequently.

After the 15 minutes of cooking time, remove the pan from the heat, and set this aside to cool, for 35 minutes. Now add the lemon juice to the pan, and stir.

Unroll one of the pie crusts, and sprinkle the teaspoon of flour over one side of the crust. Place the flour side crust down into the pan. (This will prevent the crust from sticking to the pan.)

Coarsley crush all the crackers into the pie crust.

Using a large spoon, gradually pour the juice/sweetened sugar mixture over the cracker crumbs; then dot the pie with pieces of butter (the 2 tablespoons).

Unroll the remaining pie crust, and place it over the pan. Seal and flute the edges. Slit top crust to allow steam to escape. (Instead of making slits ontop the pie, I used a small cookie cutter, a 1-1/2 inch gingerbread cookie cutter, to cut and decorate the top pie crust. I did this after I unrolled the 2nd pie crust, and before placing it over the pie to seal and flute the edges.)

Sprinkle a bit of granulated sugar over the pie.

Bake pie in a preheated 425 degree oven for 30 minutes. (I did place a pie crust shield ontop the pie before placing it in the oven, but only for the first 15 minutes of baking time.)


After removing baked pie from the oven, let it sit too cool slightly, before slicing. This pie does taste best if served warm.

Cut pie into 6 slices and serve.

Note: Refrigerate any remaining slices. I reheated the remaining slices (each slice separately) in an 850 watt microwave oven for 3 minutes on power level 4.

3 comments:

Reeni said...

I have heard of this apple pie but never tried it! It looks like real apple pie! That is so strange - but delicious!

Naiwen said...

It sure does look that way anyway. It looks a wonder & a delight for the eyes too. But why mock? But yeah, I'd declare that I love the Apple pie.

Domestic Goddess said...

Naiwen, I've always wanted to make a mock apple pie since I can remember seeing the recipe for it. The original recipe states to use Ritz Crackers, but the day I made the pie, I only had Town House Crackers in my pantry, plus the original recipe does not state to use apple juice, but I thought the juice would make the pie taste more like an apple pie. If you ever decide to make the pie, I hope you enjoy it as much as I did.