ARCHIVES: Ritz Pie



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November Pie #1
The Famous “Mock-Apple” Pie (no apples needed!)
Pastry for a two-crust 9" pie

36 RITZ Crackers coarsely broken
2 c. water
2 c. sugar
2 t. cream of tartar
1 Tbs. lemon juice
1 Tbs. grated lemon rind
2 Tbs. butter or margarine
1 t. cinnamon

Put cracker crumbs in unbaked shell. In a saucepan over high heat, heat water, sugar, and cream of tartar to a boil. Simmer 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot with butter. Sprinkle cinnamon on top. Cover with top pastry. Trim and seal. Cut vents in top crust. Bake at 425 for 30-35 minutes or until crust is golden. Cool completely.

 

November Pie #2 The REALLY ODD Ritz Pecan Pie (no crust needed!)
Preheat oven to 325 F.

20 RITZ crackers crushed
1 t. baking powder
3 egg whites
1 c. sugar
1 t. vanilla
1/2 c. halved pecans
3 oz. shredded milk chocolate

Mix crackers and baking powder in another bowl, beat egg whites until stiff. Gradually add sugar. Continue to beat. Add vanilla. Fold whites and crackers together. Put in a buttered 8" pan. Arrange pecans on top.

Bake 30 minutes. Remove from oven and sprinkle with chocolate. Put under broiler then watch VIGILANTLY that it melts but doesn't scorch! Pull it out. Cool. Serve.