This recipe was featured in Hot Topics Vol. 65, Summer 2020.
Ingredients:
- Pastry for two-crust 9-inch pie
- 36 RITZ Crackers, coarsely broken — about 1-¾ c (175 g) crumbs
- 1-¾ c (414 ml) water
- 2 c (400 g) sugar
- 2 tsp. (6 g) cream of tartar
- 2 tbsp. (30 ml) lemon juice
- Grated rind of one lemon
- 2 tbsp. (28 g) margarine
- ½ tsp. (1 g) ground cinnamon
Instructions:
Preheat oven to 425º F (218º C). Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust. In saucepan, over high heat, heat water, sugar, cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over cracker crumbs. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal, and flute edges. Slit top crust to allow steam to escape. Bake for 30 to 35 minutes or until crust is crisp and golden. Serve warm.
