April Fools recipe: Mock apple pie
April Fool your friends and family with an 'apple' pie made with Ritz crackers.
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And here I come with fake pie.Skip to next paragraph
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As the hostess settles the pie into the preheated oven, I grin sheepishly and shrug. “It’s surprise pie!,” I say, and offer no more information. Soon a delicious cinnamon aroma drifts from the kitchen and I’m already getting appreciative remarks from my friends who are anticipating dessert. Ahem. (Did I mention feeling guilty?)
As we assemble around the coffee table, two pies are set out. Mine, and a homemade strawberry rhubarb pie. Vanilla ice cream, too, of course.
Kim, the one who works on farm to school projects, took a brave, large piece. I encouraged her to guess the “secret” ingredient.
“I taste lemon!” she declared. Anything else? “Potato?” Nope.
“How much butter is in here?” Neeka asks. Um, depends on how you define that.
Now deeply ashamed, I reveal the secret crackers. There is a pause, mid-chew. But I am quickly reassured that it actually tastes quite good! The lemon sings, the salt tantalizes, the butter soothes, and the cinnamon tricks. All this magic prompts a discussion about how easily we are fooled by food and by the way, did anyone realize that McDonald’s apple pies are made with potato? (Snopes debunks this claim, however.)
In any case, it was a sweet ending to our potluck. And Kim graciously reassured me, “Ritz Crackers are never out of season.”
Touché, Michael Pollan.
Mock Apple Pie
1-3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons freshly squeezed lemon juice
Zest from 1 lemon
2 pastry pie shells
1-3/4 cups Ritz Crackers, coarsely broken
2 tablespoons butter
1/2 teaspoon cinnamon
Preheat the oven to 425 F degrees.
In a saucepan, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and zest; let cool.
Line pie plate with pastry. Place broken crackers in crust. Pour cooled syrup over crackers. Dot with butter; sprinkle with cinnamon.
Roll out top crust; place over pie, crimp, and make fork holes for steam. Bake for 30 to 35 minutes. Serve with vanilla ice cream.
Kendra Nordin blogs at Kitchen Report.
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