Recipes

Mock Apple Pie

  • Serves

    serves 8

ANDRÉ BARANOWSKI

For a history of this ingenious ersatz apple pie, see Putting on the Ritz.

Ingredients

  • 1 34 cups flour, plus more as needed
  • 1 tbsp. plus 2 cups sugar
  • 1 tsp. fine salt
  • 12 tbsp. plus 2 tbsp. unsalted butter, cubed and chilled
  • 2 tsp. cream of tartar
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest
  • 12 tsp. ground cinnamon
  • 2 cups coarsely broken Ritz, saltine, or soda crackers (about 36 crackers)
  • 1 egg, beaten

Instructions

Step 1

Combine flour, 1 tbsp. sugar, and salt in a food processor; pulse to combine. Add 12 tbsp. butter; pulse until pea-size pieces have formed. Drizzle in 3–4 tbsp. ice water; continue pulsing until dough just comes together. Turn dough onto a floured surface; knead briefly into a ball. Divide dough in half, form into 2 disks, and wrap tightly in plastic wrap. Chill for at least 1 hour or overnight.

Step 2

Put remaining sugar, cream of tartar, and 1 3⁄4 cups water into a medium saucepan; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes. Remove from heat; add lemon juice, lemon zest, and cinnamon. Let syrup cool to room temperature.

Step 3

Heat oven to 400°. On a floured surface, roll 1 dough disk into a 12" circle, transfer to a 9" pie pan, fill with crackers, and pour syrup over top. Dot mixture with remaining butter. Roll out remaining dough into an 11" circle and place on top of pie; trim dough, leaving a 1⁄2" overhang. Fold edges up over rim; press to seal. Decorate edge of the pie dough with the tines of a fork. Cut 6 slits in the top of the pie, brush with the egg, and bake until crust is golden brown, about 35 minutes. Let pie cool completely before slicing.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.