Apple Ritz Cracker Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
• Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
• Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
• Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.

Steps:

• Preheat oven to 425 and butter a 2 quart casserole.
• For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally.
• Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice.
• For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling.
• Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.

Steps:

• ~~~PIECRUST~~~.
• PULSE CRISCO IN FOOD PROCESSOR UNTIL IT IS ALL CUT UP.
• (ABOUT 4 TIMES PULSING).
• ADD 5 TBS COLD WATER, ONE TBS AT A TIME.
• PULSE ABOUT 3 TIMES AFTER EACH TBS.
• ON LAST TBS PULSE UNTIL IT STARTS TO ROLL TOGETHER.
• PLACE DOUGH ON COUNTER AND KNEAD TOGETHER.
• SPLIT DOUGH INTO TWO EQUAL PARTS.
• ROLL OUT EACH PIECE TO FIT A 9" PIE DISH.
• PLACE ONE PIECE INTO THE PIE DISH (RESERVE THE OTHER PIECE FOR THE TOP CRUST).
• ~~~FILLING~~~.
• BRING WATER TO BOIL.
• ADD: SUGAR (SLOWLY) AND CREAM OF TARTER, BRING TO BOIL.
• DROP WHOLE RITZ CRACKERS INTO MIXTURE (SLOWLY)- DO NOT STIR!
• BOIL FOR 2 MINUTES.
• ADD LEMON JUICE (SPRINKLE IT AROUND- DO NOT STIR!).
• POUR INTO PIE CRUST.
• ADD CINNAMIN AND DOT WITH BUTTER.
• PUT TOP LAYER OF CRUST ON.
• BAKE 350 FOR 45-50 MINS AND THEN INCREASE HEAT TO 450 AND BAKE FOR 10 MORE minute.

Steps:

• Mix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 min.
• Heat oven to 425°F. Roll out 1 crust on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter and cinnamon.
• Roll out remaining crust to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 30 to 35 min. or until golden brown. Cool.