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
I’ve made your faux pecan pie several times and everyone loved it. Can’t wait to try the apple version!
I hope you get the chance to soon Kristin!!!
I have a recipe that uses zucchini u can,t tell there not apples
How neat!!
Yes Zucchini that tastes just like apples…one way to get rid of those large ones….desert and cut up like apple slices….my husband hates squash and really thought he was eating apples!
Glad to get this recipe. I’ll attach it to my recipe I’ve had for many years. I actually printed the back of the cracker box, only it was saltine crackers back in my day. Thanks for the updated version.
I hope you enjoy it just as well Patsy!!
Hi Christy, my brother in law has teased me about the mock apple pie that I made in 1978 for the first family Cristmas party my husband and I ever hosted. We have continued hosting this party every year since and every year my brother in law says “where is the mock apple pie!” I think this year I just might give him what he’s been asking for!” This one looks pretty good.
I wouldn’t tell him and see what he thinks 😉
Thank you so much for the wonderful recipe. I can’t wait to fool some friends with this one. I love the “Pecan Pie” so can’t wait to try this one. 🙂
I can’t wait to hear what you think Kim!!
Thank you Christy for this improved recipe! I have the original recipe I got many years ago from my Mom, but I, too, always thought something was missing. Wow, this recipe has the “something missing”. It is wonderful. I have all of your cookbooks and have given them to my friends, too. They are wonderful and your recipes bring back fond memories of my Mom and her cooking. You are such an inspitation to me and I’m sure to your other readers and I thank you for all the hard work you do putting out the newsletter. Thank you for sharing your family, your recipes, your memories and most of all your faith in our Lord.
Claudine in Fort Worth, TX
Claudine, you just made my day! Thank you so much for such kind words. I appreciate you and your support more than you can imagine. I hope you have a blessed day!!
Could this wonderful pie be made with Splenda or would that ruin the recipe?
My husband and I are both diabetic. Thank you for all your great recipes.
You can but I’d use a little less than it calls for in sugar (about a tablespoon less for each cup). Note that I haven’t made it with Splenda but I think it would be fine. Please report back if you try it!