I remembering hearing about Ritz Cracker Pie and Mock Apple Pie in the 60s. As a kid back then, neither sounded particularly interesting and I don’t think I was willing to try even one bite back then. To be honest, pie is not my favorite dessert form. I’ll eat it if that’s all there is or if we’re at someone else’s house and that’s what’s served. But cake is always my first choice.
However, at one of my Small Group meetings (that’s a group of ladies who get together once a month for fellowship, Bible discussion, and prayer), my friend Teresa, our host, served us her husband’s favorite dessert. It was his grandmother’s Ritz Cracker Pie. I have to tell you, it was amazing. I requested the recipe after my first bite.
When I got home, I told Bob about it and he said that it was a Mock Apple Pie like his mom used to make. However, when I showed him the photo of it, he realized that wasn’t his mom’s Mock Apple Pie at all.
So, I started researching the history of both pies. I mean, really, who in the world would create an apple pie out of crackers? I discovered that, actually, women used a hard-tack kind of cracker back in the mid-1800s when they couldn’t get apples. I remember reading about hardtack in history. It was hard as could be but lasted a long time in storage––great for soldiers on the move.
Nabisco premiered Ritz crackers in 1934 during the depression. From what I’ve read, most people couldn’t afford to buy the crackers, much less the apples, then. During World War II, Nabisco printed the recipe for Mock Apple Pie on their cracker box and it remained there most of the time until 1993. Some people suggest that Nabisco came up with the recipe to try to help sell the crackers which were still more expensive than apples at that time.
I also read a statement from a professor of sensory science who stated that people really do accept the Mock Apple Pie as having apple because it looks like it has apples in it. I’m still doubtful. One author suggested the Mock Apple Pie should be made at least once to see if it fooled people. In my opinion, that’s kind of dumb. Why cook anything that doesn’t stand on its own merit in deliciousness?
I compared the recipes for the Ritz Cracker Pie and the Mock Apple Pie and they are distinctly different. And the Ritz Cracker Pie I got to sample didn’t try to fool anyone. It didn’t try to be something it wasn’t. It was simply delicious.
So, here’s my friend Teresa’s mother-in-law’s Ritz Cracker Pie recipe. I’ve also included the Mock Apple Pie recipe so you can compare them. Trust me, make Teresa’s pie. You won’t be disappointed.
Ritz Cracker Pie
Ingredients:
3 egg whites
1/2 tsp baking powder
1 cup sugar
1 tsp vanilla
22 Ritz crackers, crushed very fine
3/4 cup chopped pecans (or other nuts)
Cool Whip topping
Directions:
Beat egg whites until peaks form. Fold in small amounts at a time the baking powder, sugar, and then vanilla. Then add crackers and pecans. Pour mixture into 8-inch pie dish and bake at 350 degrees for 30 minutes. Cool completely!
The pie will sink in the middle like a crater but that’s okay. Fill the crater with Cool Whip and sprinkle with a few leftover pecan pieces.
ENJOY!
Mock Apple Pie (Nabisco’s original recipe).
Makes 6-8 servings.
Ingredients:
2 cups sugar
2 tsp cream of tartar
1-3/4 cups water
Pastry for 2-crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1-3/4 cups)
Rind and 2 Tbsp juice from 1 lemon
2 Tbsp butter or margarine, cut into small pieces
1/2 tsp ground cinnamon
Directions:
Heat oven to 425 degrees. Roll out half of pastry of lightly floured surface to 11-inch circle, and place in 9-inch pie pan. Break RITZ crackers coarsely into pastry-lined plate.
Combine water, sugar, and cream of tartar in saucepan. Gradually stir in water. Bring to boil on high heat; boil gently for 15 minutes. Add lemon juice and rind. Cool.
Pour sugar syrup over crackers, dot generously with butter or margarine and sprinkle with cinnamon.
Roll out the remaining pastry into 10-inch circle and place it over the pie. Seal and flute edge. Cut slits in top crust to let steam escape. Bake in a hot oven (425 degrees) 30-35 minutes, until crust is crisp and golden. Serve warm.
