Apple Pie Without Apples

By Tracy

10 Person

80 Minutes

0 Calories

An apple pie without apples? You'll be surprised to discover that you're actually eating an "apple" pie made with nothing but crackers, sugar, and spices! Crackers have long been a popular replacement for apples, particularly when fresh fruit was hard to come by, and the earliest known cracker pie dates back to the mid-1800s. There is a lot of sugar in this pie, so cut the pie into at least ten wedges instead of the usual eight slices. Serve the pie warm with a scoop of ice cream or serve it cold from the fridge with whipped cream.

Ingredients

For the Egg Wash

1 tsp. Water
1 Egg white

2 tbsp. Butter (cold, cut into small pieces)
1/2 tsp. Ground cinnamon
36 Crackers (coarsely broken)
2 Unbaked pie crusts
1 tsp. Vanilla extract
1 Lemon
2 tsp. Cream of tartar
1 cup Water
2 cups Granulated sugar

Method

01

In a large saucepan, combine the granulated sugar and cream of tartar.
02

Gradually whisk in the water. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes, stirring frequently. The mixture should be reduced to 1 1/2 cups and will be syrupy in consistency.
03

Remove the sugar mixture from the heat and add the lemon zest, lemon juice, and vanilla; whisk to blend. Set the mixture aside to cool for about 30 minutes.
04

Roll the bottom crust out to about 11 inches in diameter (one inch larger than the pie plate).
05

Line a 9-inch pie plate with the pastry.
06

Put the broken crackers in the pie shell and toss gently with the cinnamon.
07

Preheat the oven to 425 °F.
08

Pour the cooled sugar mixture over the crackers in the pie shell. Dot with the small pieces of butter.
09

Roll out the top crust to about 11 inches in diameter. Cover the filling with the top crust. Seal and flute the edge as desired.
10

In a small bowl or cup, whisk the egg white with the water. Brush the egg wash lightly over the top crust, avoiding the fluted edge.
11

Cut several small slits in the top of the pie to allow steam to escape.
12

Bake the pie for 15 minutes and then place a pie shield or foil ring around the edge to prevent over-browning.
13

Bake for about 15 minutes longer, or until the crust is golden brown.

Related Tags

Dessert Recipes

Pie Recipes

Apple Pie Without Apples

4.3

( By Tracy )

01 Information

Grade easy
Serving 10 servings
Prep Time 30 Mins
Cook Time 50 Mins
Total Time 80 Mins

02 Ingredients

For the Egg Wash

1 tsp. Water

1 Egg white

2 tbsp. Butter (cold, cut into small pieces)

1/2 tsp. Ground cinnamon

36 Crackers (coarsely broken)

2 Unbaked pie crusts

1 tsp. Vanilla extract

1 Lemon

2 tsp. Cream of tartar

1 cup Water

2 cups Granulated sugar

03 Method

Step 1

In a large saucepan, combine the granulated sugar and cream of tartar.

Step 2

Gradually whisk in the water. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes, stirring frequently. The mixture should be reduced to 1 1/2 cups and will be syrupy in consistency.

Step 3

Remove the sugar mixture from the heat and add the lemon zest, lemon juice, and vanilla; whisk to blend. Set the mixture aside to cool for about 30 minutes.

Step 4

Roll the bottom crust out to about 11 inches in diameter (one inch larger than the pie plate).

Step 5

Line a 9-inch pie plate with the pastry.

Step 6

Put the broken crackers in the pie shell and toss gently with the cinnamon.

Step 7

Preheat the oven to 425 °F.

Step 8

Pour the cooled sugar mixture over the crackers in the pie shell. Dot with the small pieces of butter.

Step 9

Roll out the top crust to about 11 inches in diameter. Cover the filling with the top crust. Seal and flute the edge as desired.