Created by Nabisco, courtesy of Back of the Box recipes.
Pastry for two-crust 9-inch pie
36 Ritz crackers (one tube), coarsely broken
1 3/4 c. water
2 c. sugar
2 tsp. cream of tartar
2 Tbs. lemon juice
grated peel of one lemon
2 Tbs. margarine or butter
1/2 tsp. cinnamon
Roll out pastry and line a greased 9-inch pie plate. Place cracker crumbs in pie shell, then set aside.
Heat water, sugar and cream of tartar to a boil in a saucepan over high heat and simmer for 15 minutes. Remove from stove, add lemon juice and peel, cool. When room temperature or slightly above, pour syrup over cracker crumbs. Dot with margarine or butter, 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 degrees for 30 to 35 minutes or until crust is crisp and golden.
Note: If given the choice between margarine and butter, always choose butter, and don't use premade shells, as the pie will burn during cooking. Also, check the pie frequently while baking: the first one I made burned when cooked for 35 minutes, while the second baked to perfection at 400 degrees for 30 minutes. Keep in mind that it's not as if the crackers need cooking the way apples would; the crust is what is being baked.
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