Do you have a craving for Pecan Pie and Apple pie for your family or company but don’t have the budget for pecans and fresh apples? I believe these recipes were made by women who were on a very tight budget in the Depression. You can still bake these pies and no one will realize the difference. Sounds crazy, I know, I’ve eaten them both. They both taste very good.
MOCK PECAN PIE: 1 C dark Karo syrup; 1 C sugar; 1 C quick cooking Oats; 1/2 C melted butter; 1 unbaked 9″ pie shell.
Mix syrup, sugar, oats, and butter in a bowl. Pour into the pie shell. Bake at 350 degrees for 50 minutes. Cool.
MOCK APPLE PIE USING SALTINES: 1 1/2 C sugar; 1 1/2 C water; 1 1/2 t. Cream of Tartar; 16 Saltine Crackers, 2 Pillsbury Ready Pie Crusts. In a saucepan, boil the sugar, water, and Cream of Tartar for 2 minutes. Remove from heat. Let cool and put 1 crust in the bottom of a pie plate. Crush the crackers and pour them into the bottom crust. Pour the warm syrup over the crackers. Sprinkle with dots of butter. Sprinkle with cinnamon. Put top crust on top and seal edges. Cut several slits in it. Bake at 425 degrees for 40-45 minutes or until golden brown.
MOCK APPLE PIE USING RITZ CRACKERS (my personal favorite): 2 Pillsbury Ready Pie Crusts for a 9″ pie; 36 coarsly crushed Ritz Crackers; 2 C water; 2 C sugar; 2 t. Cream of Tartar; 2 T lemon juice; Grated rind of 1 lemon; Butter; Cinnamon. Fit 1 pastry circle into 9 inch pie plate. Put crushed crackers into pastry-lined plate. Combine water, sugar, and Cream of Tartar in a saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers, dot generously with butter. Sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake at 425 degrees for 30-35 minutes until crust is golden. Serve warm. Makes one pie.
Serve these pies with a scoop of Ice Cream on top.