A delightful and surprisingly authentic pie that captures the essence of classic apple pie, made with a clever twist using Ritz crackers. It’s a comforting dessert that tastes just like the real thing!

Preparation Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Dessert

Cuisine: American

Servings: 8 servings

Calories: 350 kcal per serving

Crust

• 2 cups All-purpose flour: Provides the structure and base for a tender, flaky pie crust.
• 1 cup Shortening: Essential for achieving a flaky and tender crust texture.
• ½ teaspoon Salt: Enhances the flavor of the crust and helps balance the sweetness of the filling.
• ¼ cup Cold water: Binds the dough together without activating too much gluten, ensuring a tender crust.

Filling

• 36 pieces Ritz crackers: Crushed to mimic the texture and absorb the flavors, creating the “mock apple” effect.
• 2 cups Water: Forms the base of the syrup in which the crackers are cooked.
• 2 cups Sugar: Sweetens the filling, providing that classic apple pie sweetness.
• 2 teaspoons Cream of tartar: Adds the essential tangy note, replicating the acidity found in real apples.
• 1 tablespoon Lemon juice: Brightens the flavor profile and adds an additional layer of tartness, enhancing the apple-like taste.
• 1 teaspoon Ground cinnamon: Infuses the filling with warm, inviting spice, characteristic of apple pie.
• 2 tablespoons Butter: Cut into small pieces, it melts into the filling, adding richness and a lovely buttery flavor.

Achieving a truly exceptional mock apple pie relies on a few key techniques, especially when it comes to the crust and the filling’s texture:

• Keep Shortening Very Cold: For an irresistibly flaky pie crust, ensure your shortening is thoroughly chilled, ideally straight from the refrigerator. Cold fat creates pockets of steam during baking, which separate the layers of dough, resulting in that coveted flaky texture. Use a pastry cutter or your fingertips (working quickly) to cut the shortening into the flour until the mixture resembles coarse crumbs, similar to small peas.
• Handle Dough Gently: When incorporating the cold water into the flour-shortening mixture, add it gradually, one tablespoon at a time. Mix gently until the dough just comes together. Overworking the dough develops the gluten too much, which can lead to a tough, chewy crust instead of a tender one. Stop mixing as soon as the dough forms a cohesive ball.
• Don’t Skip Chilling the Dough: Refrigerating the dough disks for at least 30 minutes is a crucial step. This allows the gluten to relax, making the dough much easier to roll out without shrinking back. It also keeps the shortening cold, further contributing to a flaky crust.
• Crush Crackers Evenly: For the most consistent “mock apple” texture, aim for uniformly crushed Ritz crackers. You can place them in a resealable bag and crush them with a rolling pin, or pulse them briefly in a food processor. Avoid turning them into a fine powder; you want small, irregular pieces that will soften into tender apple-like bits.
• Balance Sweet and Tart: The combination of sugar, cream of tartar, and lemon juice is what truly gives this pie its “apple” identity. Taste your filling mixture (before adding crackers, or a small cooled portion) to ensure the balance of sweet and tart is to your liking. Adjust lemon juice slightly if you prefer a sharper or milder tang.

While mock apple pie is a dessert, if you’re planning a full meal around it, here are some savory and refreshing side dishes that beautifully complement its sweet and spiced profile:

If you find yourself missing an ingredient or simply want to experiment, here are some thoughtful substitutions and their potential impact on your pie:

• All-purpose flour – Substitute with whole wheat flour: Whole wheat flour will introduce a nuttier flavor profile and increase the fiber content. However, be aware that it may result in a slightly denser crust.
• Shortening – Substitute with butter: Using unsalted butter will impart a richer, more complex flavor to the crust and can often yield an even flakier texture. Keep in mind that butter has a lower melting point, so the dough will need to be kept very cold.
• Salt – Substitute with sea salt: While both enhance flavor, sea salt can offer a slightly different mineral taste and a coarser texture if not finely ground. It functions similarly in baking.
• Cold water – Substitute with cold milk: Using cold milk in the crust dough will add a touch of richness and can sometimes contribute to a slightly more tender crust.
• Crushed Ritz crackers – Substitute with crushed saltine crackers: Saltine crackers offer a similar texture when cooked and their inherent saltiness can still provide a good base. However, they lack the buttery richness of Ritz, so you might consider adding a bit more butter to the filling.
• Water (for filling) – Substitute with apple juice: For an intensified “apple” flavor, using apple juice instead of plain water in the syrup can enhance the mock apple effect, adding a deeper fruitiness.
• Sugar – Substitute with honey: Honey offers a natural sweetness with its own distinct floral notes, which will alter the overall flavor profile. You might need to adjust the quantity as honey is often sweeter than sugar.
• Cream of tartar – Substitute with lemon juice: If you don’t have cream of tartar, an equal amount of lemon juice can provide the necessary acidity to mimic the tartness of apples. Note that this will add a more pronounced lemony flavor.
• Lemon juice – Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a complementary fruity tang that can work well to enhance the “apple” essence in the filling. Start with a slightly smaller amount and adjust to taste.
• Ground cinnamon – Substitute with pumpkin pie spice: Pumpkin pie spice is a blend that typically includes cinnamon, nutmeg, ginger, and cloves. This will add a more complex, autumnal flavor to your pie, moving it closer to a “spiced apple” profile.
• Butter (for filling) – Substitute with margarine: Margarine can be used to add moisture and a similar fatty richness to the filling, though its flavor might be slightly different from real butter.

If you’ve enjoyed the mock apple pie and are looking for other comforting, fruit-filled, or unique desserts, here are some fantastic options:

Proper storage is key to enjoying your mock apple pie for days to come or saving it for a future craving. Here’s how to do it:

• Cool Completely: Always allow your mock apple pie to cool entirely on a wire rack before attempting to store it. This crucial step prevents condensation from building up inside the storage container, which would inevitably lead to a soggy crust and a less appealing texture.
• Short-Term Storage (Room Temperature): If you plan to enjoy the pie within 1-2 days, cover it loosely with aluminum foil or plastic wrap. Store it in a cool, dry place at room temperature. The pie is generally quite stable due to its sugar content.
• Longer Refrigerated Storage: For storage up to 3-4 days, wrap the cooled pie tightly in plastic wrap, then cover it again with aluminum foil to provide an extra layer of protection against odors and moisture. Store it in the refrigerator.
• Freezing Whole Pie: For longer storage, tightly wrap the entire cooled pie first in plastic wrap, then encase it securely in aluminum foil. This double-layer protection is vital to prevent freezer burn and maintain the pie’s freshness and texture.
• Airtight Container: Place the wrapped pie in a large, resealable freezer bag or an airtight container if possible. Label it clearly with the date of freezing to easily track its freshness.
• Freezer Duration: Your mock apple pie can be stored in the freezer for up to 2 months. The fats in the crust (butter and shortening) help it retain its structure and texture even after freezing.
• Thawing Instructions: To thaw a frozen pie, remove it from the freezer and allow it to sit at room temperature for 2-3 hours. Alternatively, you can thaw it slowly overnight in the refrigerator for best results.
• Reheating Thawed Pie: If you prefer a warm pie, preheat your oven to 350°F (175°C). Place the thawed pie on a baking sheet. To prevent the edges from over-browning, you can loosely cover them with aluminum foil. Heat for 15-20 minutes, or until the filling is warmed through and the crust is crisp again.
• Freezing Individual Slices: For convenient single servings, cut the pie into individual slices before freezing. Wrap each slice tightly in plastic wrap, then in aluminum foil. This allows you to thaw and reheat only what you need.
• Microwave Reheating Slices: When reheating individual slices, you can use a microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating and drying out the crust.
• Check for Spoilage: Always inspect the pie for any signs of spoilage, such as unusual smells, discoloration, or mold, before consuming, especially if it has been stored for an extended period.

Reheating leftover mock apple pie properly ensures that the crust remains crisp and the filling is warm and delicious, just like freshly baked. Here are several methods:

• Oven Method (Recommended for Best Crust):

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover slice or whole mock apple pie on a baking sheet.
  3. Loosely cover the pie with aluminum foil. This prevents the crust from over-browning while the filling heats through.
  4. Heat for about 15-20 minutes for a whole pie, or 10-15 minutes for a slice, or until the filling is warmed through and the crust starts to crisp up.
  5. For an extra crispy crust, remove the foil during the last 5 minutes of heating.

• Microwave Method (Quickest Option):

  1. Place a single slice of mock apple pie on a microwave-safe plate.
  2. Cover the pie with a microwave-safe cover or a paper towel to prevent splatters and help trap steam, keeping it from drying out.
  3. Heat on medium power for 1-2 minutes. Check every 30 seconds to ensure even heating and prevent the crust from becoming tough.
  4. Allow it to sit for a minute before serving to let the heat distribute throughout the slice. Note: The crust will not be as crisp as with oven reheating.

• Toaster Oven Method (Great for Single Slices):

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the mock apple pie slice directly on the toaster oven rack or on a small piece of aluminum foil/baking tray.
  3. Heat for 10-15 minutes, keeping a close eye on it to prevent the crust from burning, especially around the edges. This method yields a fairly crisp crust.

• Stovetop Skillet Method (For a Crispy Bottom Crust):

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of mock apple pie directly into the preheated skillet.
  3. Cover the skillet with a lid to trap the heat and help warm the filling.
  4. Heat for about 5-7 minutes, gently flipping halfway through if you wish to crisp both sides of the crust.
  5. Ensure the filling is warmed through before serving. This method is particularly good for achieving a crispy bottom crust.

Having the right tools can make the pie-making process much smoother and more enjoyable. Here’s what you’ll need:

• Oven: An essential appliance for baking the pie evenly at a consistent temperature of 425°F (220°C).
• Mixing bowl: You’ll need a large mixing bowl to combine the flour and salt, and then to incorporate the shortening and water to form the pie dough.
• Pastry cutter: This tool is invaluable for efficiently cutting cold shortening into the flour mixture, ensuring a perfectly coarse, crumbly texture without overworking the dough.
• Plastic wrap: Used to tightly wrap the dough disks before refrigeration, helping them chill properly and preventing them from drying out.
• Rolling pin: Crucial for rolling out the dough disks to the correct thickness and size to fit your pie dish.
• Lightly floured surface: Provides a non-stick work area for rolling out the dough, preventing it from sticking.
• 9-inch pie dish: The standard size dish where the pie crust and its delicious filling are assembled and baked to golden perfection.
• Saucepan: A medium-sized saucepan is used to bring the water, sugar, and cream of tartar to a boil and to gently cook the crushed Ritz crackers for the filling.
• Measuring cups: Essential for accurately measuring out dry ingredients like flour and sugar, and liquids like water.
• Measuring spoons: Used for precise measurements of smaller ingredients such as salt, cream of tartar, lemon juice, and ground cinnamon.
• Knife: A sharp knife is needed for trimming excess dough around the pie dish and for cutting decorative slits in the top crust to allow steam to escape during baking.
• Wire rack: A wire rack is necessary for cooling the baked pie completely, allowing air to circulate around it and preventing a soggy bottom.
• Spatula: Useful for transferring the rolled-out dough into the pie dish with care and for stirring the filling ingredients.
• Spoon: A sturdy spoon is handy for stirring the filling mixture as it cooks and for dotting the top of the filling with pieces of butter.
• Pastry brush: (Optional) A pastry brush can be used to lightly brush the top crust with a little water or milk before baking, which helps achieve a beautiful golden-brown finish and adds a slight sheen.

Even the most delightful recipes can be made more efficient. Here’s how you can cut down on prep and cook time for your mock apple pie:

• Prepare Ingredients in Advance: Dedicate a few minutes before you start to measure and set aside all your dry and liquid ingredients. This mise en place approach streamlines the cooking process and prevents frantic searching for items.
• Use a Food Processor for Crust: To quickly and effortlessly cut the cold shortening into the flour, utilize a food processor. Pulse the ingredients a few times until the mixture resembles coarse crumbs, saving significant time compared to doing it by hand with a pastry cutter.
• Pre-Crush Crackers: Crush the Ritz crackers ahead of time. You can do this by placing them in a resealable bag and crushing with a rolling pin, or by using a food processor for a few quick pulses. Store the crushed crackers in an airtight container until you’re ready to use them.
• Chill Dough Efficiently: If you’re short on time for chilling the dough, place the wrapped dough disks in the freezer for 15 minutes instead of refrigerating for 30 minutes. This rapid chill will firm them up enough for rolling.
• Boil Water Faster: For the filling syrup, use an electric kettle to boil the water quickly before adding it to your saucepan with the sugar and cream of tartar. This shaves off a few minutes from the stove-top boiling time.