n 9-inch pie pan.
Bake 18 Ritz crackers, coarsely crushed, in
Roll out pie crust for a 9-inch pie.
Break Ritz crackers coarsely into pie shell. Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool.
Pour syrup over crackers. Dot generously with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges. Cut in slits to let steam escape. Bake at 425\u00b0 for 30 to 35 minutes until crust is golden. Serve warm.
Bring first 3 ingredients to a boil.
Drop in Ritz crackers. Do not stir.
Boil 2 minutes, then pour in unbaked pie shell.
Dot with butter, brown sugar and cinnamon.
Put crust on top and bake 20 minutes at 450\u00b0.
Break Ritz crackers coarsely into pie shell.
Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice and rind.
Cool.
Pour syrup over crackers, dot generously with margarine and sprinkle with cinnamon.
Cover with other pie shell for top crust.
Cut slits in top crust.
Flute edges together.
Bake at 425\u00b0 for 30 to 35 minutes until crust is crisp and golden.
Serve warm with vanilla ice cream.
Prepare crust by spreading with Crisco and taking a fork to prick crusts.
Break Ritz crackers coarsely into pie shell.
Bring water, cream of tartar and sugar to boil.
Drop in 18 Ritz crackers.
Do not stir.
Boil 10 minutes on low heat.
Pour into unbaked pie shell.
Dot with butter and cinnamon.
Bake at 275\u00b0 until done.
Check at 20 to 25 minutes.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Prepare pie pan by lining with bottom crust.
Break Ritz crackers coarsely into
Combine first 3 ingredients in large pan and bring to a boil. Boil for 1 minute.
Put Ritz crackers in mixture and boil for 2 minutes.
Pour into pie shell and bake at 350\u00b0 for 30 minutes. Dot with butter.
Sprinkle crust of pie shell with mixture of apple pie spice, cinnamon and nutmeg.
it into 9-inch pie plate.
Break Ritz crackers coarsely into pastry
Boil water, sugar and cream of tartar.
Drop 22 Ritz crackers in mixture; do not stir, or you will break crackers.
Pour into unbaked pie shell.
Sprinkle with cinnamon and put butter over the top.
Bake for 10 minutes at 450\u00b0; reduce temperature to 325\u00b0 or 350\u00b0 and bake an additional 25 minutes.
Tastes like apple pie.
Bring to boil water, sugar. Put in 36 ritz crackers and lemon juice. Cook 2 minutes. Pour into pie crust and sprinkle with nutmeg and cinnamon. Add 2 tsp. butter. Cover with pie crust. Cut hole in middle. Bake at 425 degrees for 20 min.
Prepare pastry for two crust pie.
Line bottom of 9-inch pie plate with pie pastry.
Coarsely crumble Ritz crackers on pastry. Combine and boil the water, sugar and cream of tartar.
Boil 15 minutes, gently.
Add lemon juice and zest.
Cool.
Pour over crackers and dot generously with butter.
Sprinkle with cinnamon.
Bring water, sugar and cream of tartar to a boil, then drop in crackers.
Place in uncooked pie shell.
Sprinkle with cinnamon. Put dabs of margarine on top.
Bake at 350\u00b0 for 30 to 35 minutes. Tastes like real apple pie.
In a saucepan, combine all except crackers.
Bring to a boil and boil for 1 minute.
Add crackers to mixture and boil for 2 minutes.
Do not stir.
Let stand for a few minutes.
Pour into an unbaked pie shell; top with dabs of butter and sprinkle with cinnamon.
Top with lattice-top crust and bake for 45 minutes at 375\u00b0.
Tastes just like apple pie!
Roll out bottom crust to fit into a 9 in. pan.
Break Ritz crackers coarsely into sauce pan.
Combine water, sugar, and cream of tartar.
Boil gently for 15 minutes.
Add lemon juice.
Cool. Pour into pie shell. dot with butter.
Add top crust and crimp edges.
Sprinkle with cinnamon.
Make two or three slits to let steam escape.
Bake in preheated oven at 370 degrees for 30 to 35 minutes.
Bring the first 4 ingredients to boil; boil for 1 minute. Drop the Ritz crackers or soda crackers into liquid; press into liquid.
Do not stir.
Boil for 2 minutes.
Pour into unbaked pie shell.
Place the butter (small pats) all over top of pie. Sprinkle with cinnamon.
Top with other crisscrossed crust.
Bake at 350\u00b0 until browned.
Bring first three ingredients to a boil.
Add Ritz crackers. Do not stir; leave crackers whole.
Let boil 2 minutes.
Pour into unbaked pie shell and sprinkle with cinnamon.
Put top crust on and bake 10 minutes at 425\u00b0 and then 25 minutes at 325\u00b0.
Bring to a boil the water, sugar, cream of tartar and lemon juice.
Let boil 2 minutes and drop in Ritz crackers.
When crackers become very moist and are mixed with other ingredients into a nice consistency for pouring, put in a pie shell.
Sprinkle with cinnamon and dot with butter, using about 1/2 stick.
Bake in 450\u00b0 oven until brown.
Roll out pastry for bottom crust and fit into 9-inch pie pan. Break Ritz crackers coarsely into crust.
Combine water, sugar and cream of tartar in a saucepan and boil gently for 15 minutes.
Add lemon juice and rind.
Cool.
Pour syrup over crackers.
Dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust, trimming and fluting edging together.
Cut slits in top crust.
Bake in a 425\u00b0 oven for 30 to 35 minutes until crust is crisp and golden.