Anyone ever make Mock Apple Pie?
 

This recipe for Mock Apple Pie used to appear on the back of boxes of Ritz crackers, and I was always sort of fascinated at the idea of making a convincing but literally fruitless apple pie. Anyone ever tried it? I have a huge economy box of Ritz, two entire sleeves left, and I'm half tempted to go buy the other ingredients.

My mom used to make this and I hated it. Sorry. To me it just didn't taste like apple pie.

Why not just make apple pie? I mean, they're apples. What's the point of faking apples?

That's exactly the point - it's fake, and I want to find out how convincing a fake it is. I have access to plenty of very nice (premade) apple pies at several local shops and restaurants.

I think I had it once at a friend's house growing up and it was disgusting.

But that was a very long time ago so it is possible that it was actually something else. But I remember strongly a pie made out of crackers.

Sorry, reading that recipe, it sounds awful.

But then again I have no idea what cream of tartar tastes like. Apples?

I've always been fascinated by this recipe as well. Make it! I want to know how it tastes! Probably needs a ton of Cool Whip.

I love the idea of faux foods that came out of depression era make-do. My aunt Marcie makes salmon cakes that are canned salmon, egg, and crushed saltines. And they're really good. I'm sure there are many other examples of "let's see what we can make out of what's left in the cupboard" that have become family standbys. Milk toast anyone? Peanut butter and sugar sandwiches?

Keeps the sugar from crystallizing.

The more you know

Thanks, Michael J Fox. :)

So, why would lemon plus sugar taste like apples?

Mock Apple Pie has been banned in all your Midwestern pie-making states since 1932.

Power of suggestion perhaps?

Okay, probably sometime midweek, I will try this out and report back to everyone here.

Been nice knowing you Flippy. If we don't hear from you again we know why.

Cream of Tarter can be a substitute for Corn Starch. It is also a staple in scones.

Out of curiousity, being a complete novice in the kitchen, is cream of tarter a key ingredient in tarter sauce?

Not in any recipe that I've ever seen. Tartar sauce is generally a mixture of mayonnaise and pickle relish, with nary a hint of cream of tartar to be found.

Tartar sauce was originally served with Steak Tartare - hence the name.

Cream of Tartar is what gives Play Dough that wonderful Play Dough taste.

Really? I've never seen it any of the scone recipes I use.

Also, Charles Bronson's semen.

The things I learn - "cream of tartar" is tartaric acid obtained from the residue of the wine making process.

According to another source, cream of tartar is vital to the process of making Pavlova - if you live in Australia. Apparently, if you are a Kiwi, Pavlova is made with white wine vinegar instead. Can our residents Down-Underers confirm this?

Do I dare ask how you know what Charles Bronson's semen tastes like?

I don't know what it tastes like but it was Tatar sauce.

I hope that is to disinfect this thread!

Yes, I can conofirm that for souffle(e?)s, merangues, sponges, Pavs and any other recipe requiring stiffly beaten egg whites that hold their volume, Cream of Tartar will make it hold until the cows come home.

Just a pinch, mind, you only need a little to make the magic work.

We often use it in deep frying batter too: make the egg-yolk, flour and water batter, whip the eggwhites with the cream of tartar, fold it through the batter, and you have puffy yummy batter that we use mostly for sweet and sour chicken.

...and I can believe that this recipe might work, because vinegar pie definately tastes of citrus / apples to me. (I use apple cider vinegar to make it, of course...) Therefore why not an apple pie of lemons.

I can never remember the name of the liquor, but it comes in a tall slender bottle...and it's yellow... but if you put it in a shotglass with sugar on the rim, it tastes like chocolate cake.

I think the point was to use up the Ritz crackers.

Vinegar pie??

Made out of necessity when fruit was scarce:

http://www.heritagerecipes.com/pie-r...inegar-pie.htm

Well? Is it made yet? :)

I'm not surprised that comes from Kansas.


I'm wondering how those ingredients increase in volume enough to fill a pie crust completely.

Ever make it, Flippy?

Don't mock the pie; you might hurt it's feelings.

Not yet - I haven't had a night free - but the next two nights, we'll see. I'm not too optimistic about it, and I might want to get apples and make a back-up pie alongside it.

Between bites of the apple pie the hubbo made, I thought of you last night, flippyshark.

The pie has Macintosh apples, brown sugar, and all the regular apple pie spices plus a tiny bit of nutmeg.

I think your Ritz crackers are like our Jatz crackers... (Ritz are lightly salted, yes?)

I might try this pie out on the stoat and see what he thinks..

Yes, Jatz looks just like Ritz - but do they have the word SEX subliminally stamped on them?

No, ours are puritan crackers. :(

Sex? Really ?

No, not really. Someone once claimed that Ritz have the word "sex" stamped on them before they are baked, and that you can't really see it consciously, blah blah blah.

Damn.

Well, Mock Apple Pie Making in progress at Chez Lash... Photos later.

My Mock Apple Pie Trip Report
 

Soooo.... Flippy inspired me, and I thought "Heck, it can't be worse than Vegemite..." ;) :p

Here's what happened:



With printed recipe in hand, I got my box of Ritz Crackers and crumbled 36 of them (ie: a whole sleeve - why didn't they just say that ?!?) into a bowl.



Then, I put them in a raggle-taggle, badly lined pie crust. OK, so I believe that no-one's gonna see underneath once the top goes on. My bad. :blush:



Then I boiled up the sugar, water and cream of tartar in a saucepan, and added the lemon juice and grated lemon rind. Having cooled the syrup, I then poured it on with Gay Abandon (tm)



Here's what it looked like with Syrup in it.



...and here's a close up of the miracle syrupy crackers that will magically transform into Grade A Apples.



Having done that.. there was nothing left to do but sprinkle the cinnamon on top, dot with butter (actually, I left the butter out for health reasons.... as if all that sugar wasn't dangerous enough already...) and top with the remaining pastry sheet (yes, pre-made - I was feeling lazy tonight)



It came out of the oven 30 minutes later, looking like a dream !!!!



When cut into, and a slice carefully removed... what to my wondering eyes did appear??? Apples !!!!!! OMG!! wait, WHAT !?!?!? (Please note this is really the pie I made, there were no real apples used in these pictures....)



...and here's the slice, with all the Oozy "Apple" goodness drooling out - the recipe said to wait until it's cooled fully, but we couldn't wait. We served it with a little fresh cream and it was divine. A really good match - the right texture and appearance. The taste is like an apple pie made with lemon juice. Very good. Worth having seconds (but I couldn't. I get another piece tomorrow if I'm good.)





There are more details of the origins of this pie here, and there's also a link to.....

Mock Girl Scout Thin Mints Using Ritz Crackers.

OMG OMG OMG - guess what I'm making next !! :snap:

Cool! Thanks for sharing.

That is mind blowing! :eek: Magic in your oven! Thanks for the visual proof otherwise I never would have believed it.

Holy crap. I was watching this thread, waiting for the first try and 'fail'. A first try and "Success!" is mind-blowing and giddy-making.

We've got ourselves and upside-down-mock apple pie! I'm amazed and really happy it was good (cause the anticipatory dry taste I have in my mouth right now isn't good).

Wow, that looks really tasty! :snap:

I have to ask, I've never seen a pre-made pie crust so very WHITE. Is there no butter in it? Shortening? It looked like it was made of snow!

You will have to report on the GS Thin Mints (best.cookies.ever)

Wow. Now I have to wonder if what I has as a kid was something else.

Visible bear and stoat mojo!!!

You guys are my heroes. Now I will certainly try it.

I certainly do not recall what I had as a child looking like that. Yours looks really tasty!

The pastry used was puff in this instance - I'll get Short-crust for the next one I make - it's usually a more golden colour pre-baking.

Now, off to the shops for the Thin Mint ingredients.

That is amazing! Now I want pie. Garcon!! With a dollop of ice cream, si'l vous plait!

mmmm...how many miles do I have to ride for that? ;0)

It's cooling on the windowsill. Come and get it ! ;)

Tasting notes:
When eaten cold (ie: from the fridge) this tastes more like a lemon curd tart.

I might experiment with making just the base and filling, then refrigerating, and adding the merengue topping for Lemon Merengue Pie. That could be amazing !