Faux Apple Pie – My improved version of a classic recipe
The original Faux Apple Pie recipe is the stuff of legends. But sometimes even legends can be improved. 
I’d heard about the famous “mock apple pie” for years, but never having made it for myself, I was more than skeptical. At a book signing in Knoxville, Tennessee a few years back a precious older lady pulled me aside and told me that she’d lost her recipe for mock apple pie and asked if I had a recipe I’d share with her. As soon as I got home, it was time to get into the kitchen and that is how my Faux Apple Pie came to be.
I found the classic recipe but it seemed to be lacking a bit so I added more crackers (to make a fuller pie), and amped up the flavor with the addition of vanilla, a little bit of butter, more lemon juice, and the spices I would normally use in an apple pie. I also changed up the assembly of the pie, letting the crackers soak in the syrup a bit before adding the filling to the pie crust to keep it from becoming soggy. After all of that, I held my breath while it baked, hoping that my home economics degree would pay off.
The result has managed to fool every single person who has tasted it. Even after making it, I can’t help but feel disbelief every time I have a bite. Go ahead and give up on convincing people the small bits inside this pie aren’t apples. This is just one of those kitchen miracles that I encourage you to try for yourself!
You’ll need: a package of rolled pie crusts, some lemon juice, Ritz crackers, sugar, all purpose flour, cinnamon, vanilla, allspice, cream of tartar, and butter.Â
As always, the printable version of this recipe is at the bottom of this post.Â
Preheat oven to 425. Roll out one crust in the bottom of a 9 inch pie plate and set aside.
Place 1.5 cups water, two cups sugar, flour, cream of tartar, cinnamon, and allspice in a medium sized saucepan over medium high heat and cook, stirring constantly, until it comes to a boil.
Once it reaches a boil, reduce heat and simmer for five minutes. Remove from heat. Add in lemon juice, 3 tablespoons butter, and vanilla. Stir. Set aside and allow to cool slightly.
Coarsely break the crackers and place them in a medium sized, heat proof bowl.
Pour syrup over the crackers and stir until well coated.
Allow to soak for five minutes. 
Pour the cracker mixture into the pie crust. 
Top with remaining crust and crimp the edges with your fingertips or a fork to seal. Cut a few vents in the top of the pie and place on a rimmed baking sheet.
Melt the remaining 2 tablespoons of butter in a microwave safe bowl and brush over the top of the pie crust. Sprinkle with remaining sugar.
Bake until golden, 30-35 minutes.Â
This is delicious on it’s own or topped with your favorite vanilla ice cream.Â
Prepare to be amazed!
Ingredients
- 1 package 14.1 ounces rolled pie crusts (the box had two pie crusts in it)
- 2 cups plus one tablespoon sugar
- 1 tablespoon all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 4 tablespoons lemon juice
- 5 tablespoons butter
- 1 teaspoon vanilla
- 60 Ritz Crackers about two sleeves
Instructions
- Preheat oven to 425. Roll out one crust in the bottom of a 9 inch pie plate and set aside.
- Place 1.5 cups water, two cups sugar, flour, cream of tartar, cinnamon, and allspice in a medium sized saucepan over medium high heat and cook, stirring constantly, until it comes to a boil.
- Once it reaches a boil, reduce heat and simmer for five minutes. Remove from heat. Add in lemon juice, 3 tablespoons butter, and vanilla. Stir. Set aside and allow to cool slightly.
- Coarsely break the crackers and place them in a medium sized, heat proof bowl. Pour syrup over the crackers and stir until well coated. Allow to soak for five minutes.
- Pour the cracker mixture into the pie crust. Top with remaining crust and crimp the edges with your fingertips or a fork to seal. Cut a few vents in the top of the pie and place on a rimmed baking sheet.
- Melt the remaining 2 tablespoons of butter in a microwave safe bowl and brush over the top of the pie crust. Sprinkle with remaining sugar.
- Bake until golden, 30-35 minutes. Enjoy!
Nutrition
“Jealousy is counting someone else’s blessings instead of you own.” ~Unknown
Check out my Faux Pecan Pie recipe here!Â
Christy: I’ve made the full recipe before, with crusts, or with a bottom crust and a streusel topping, but I did not feel like going to the trouble of making pie crust, and I certainly didn’t want to go to the store. I didn’t need a whole pie. I cut the recipe in half, and made 1/2 of a Ritz Streusel recipe that I have. It was a bit sweet when it was warm, but after it chilled for a day in the fridge, it’s perfect. I don’t know if you’d call it a Faux Apple Crisp, or Betty, but it’s really good both ways.
Adding this to my list of things to try… I like the sound of subbing zucchini too!
Let me know how you like it once you get the chance to try it!!
Hey Christy,
I have something funny to tell you. For weeks now my printer has refused to print anything but your recipes. I have tried printing other things and get a message of error until I try one of your recipes and it prints great. Please unjinx my printer & I promise to only print recipes from your website. 🙂
Christine
Center Point, AL
I have never tried this and I wonder how Ritz crackers could taste like apples.
I’ve never had this, but I’ve always wondered how crackers can taste like apples.