Mock Apple Crisp Ritz Recipes

Steps:

• 1. Servings: 6-8 Servings Size
• 2. Directions: Prep Time: 0 mins Total Time: 50 mins 1 Roll out bottom crust of pastry and fit into 9-inch pie plate. Break Ritz Crackers coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in saucepan, boil gently for 15 minutes. 2 Add lemon juice and rind. 3 Cool. 4 Pour this syrup over Crackers, dot generously with butter or margarine and sprinkle with cinnamon. 5 Cover with top crust. Trim and flute edges together. 6 Cut slits in top crust to let steam escape. Bake in a hot oven (425 F) 30 to 35 minutes, until crust is crisp and golden. 7 Serve warm. 8 Cut into 6 to 8 slices. 9 -- Found lurking on a Ritz Crackers box Read more: http://www.food.com/recipe/ritz-mock-apple-pie-ii-912#ixzz1RNKaMJEJ

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:

• Roll out bottom crust of pastry and fit into 9 inch pie plate.
• Break crackers coarsely into pastry lined pan; set aside.
• In saucepan, combine water, sugar and cream of tartar; bring to a boil.
• Lower heat and simmer for 10 minutes.
• Add lemon juice and rind.
• Let stand at room temperature until cool.
• Slowly pour syrup over crackers, letting it seep in some as you go along.
• Dot top with butter; sprinkle with cinnamon.
• Cover with top crust; flute edges.
• Cut slits in top crust.
• Bake in preheated 425 degree oven for 30-35 minutes or until crust is crisp and golden.

Steps:

• Combine water, sugar and cream of tartar; bring to a boil.
• Drop in whole crackers and simmer for 5 minute.
• Pour mixture into pie shell; sprinkle with lemon juice and cinnamon.
• Combine all ingredients for topping and sprinkle over pie. Bake at 400 degrees for 15 minute then reduce heat to 350 degrees and continue baking 15 to 20 minutes. Serve warm.

Steps:

• Preheat oven to 350°.
• Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.
• Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.
• Bake until slightly browned, about 10 minutes. Cool on wire rack.
• Meanwhile, combine zucchini and lemon juice in a pot and simmer until just barely cooked, about 2-3 minutes. Remove from heat, add stevia, cinnamon and nutmeg and let cool.
• Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.
• Bake for 45 minutes.