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mock apple pie

(2 ratings)
DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

This Mock Apple Pie is actually quite delicious! After reviewing many recipes for mock apple pie, I came up with this recipe. To enhance the flavor of the pie, I also added a no-sugar apple juice, plus I used Keebler's "Original" Town House Crackers instead of Ritz Crackers. In all, this is a delicious tasting pie!

(2 ratings)
yield 6 serving(s)
cook time 45 Min
method Bake

Ingredients For mock apple pie

  • 1-1/4 cups
    granulated sugar
  • 1 tablesp.
    cornstarch
  • 2 tsp.
    cream of tartar
  • 1-1/4 tsp.
    ground cinnamon
  • 1/4 tsp.
    ground nutmeg
  • ----------
    ------ ------ ------ ----- ----- ----- ----- ----- -----
  • 1-1/3 cups
    (1-10 oz. bottle) no sugar added apple juice (i used walmart's great value brand of apple juice)
  • 2/3 cup
    water
  • 2 tables.
    lemon juice (i used bottled lemon juice)
  • ----------
    ------ ------ ------ ----- ------ ----- ----- ----- -----
  • 1 (15 oz.)
    box (2 ready to bake pie crusts) for one 9" pie
  • 1 tsp.
    of all-purpose flour
  • 50
    keebler "original" town house crackers
  • 2 tables.
    butter, sliced into pieces

How To Make mock apple pie

  • 1
    In a bowl mix together, the sugar, cornstarch, cream of tartar, cinnamon and nutmeg. Set this aside.
  • 2
    In a large saucepan, add the apple juice and water. Bring juice and water to a full rolling boil, over medium to medium high heat stirring the pan occasionally.
  • 3
    Once the juice and water has come to a rolling boil, gradually stir in the sugar mixture. Then reduce the heat to a low simmer, and continue cooking the mixture for 15 minutes; stirring the pan frequently.
  • 4
    After the 15 minutes of cooking time, remove the pan from the heat, and set this aside to cool, for 35 minutes. Now add the lemon juice to the pan, and stir.
  • 5
    Unroll one of the pie crusts, and sprinkle the teaspoon of flour over one side of the crust. Place the flour side crust down into the pan. (This will prevent the crust from sticking to the pan.)
  • 6
    Coarsley crush all the crackers into the pie crust.
  • 7
    Using a large spoon, gradually pour the juice/sweetened sugar mixture over the cracker crumbs; then dot the pie with pieces of butter (the 2 tablespoons).
  • 8
    Unroll the remaining pie crust, and place it over the pan. Seal and flute the edges. Slit top crust to allow steam to escape. (Instead of making slits on top the pie, I used a small cookie cutter, a 1-1/2 inch gingerbread cookie cutter, to cut and decorate the top pie crust. I did this after I unrolled the 2nd pie crust, and before placing it over the pie to seal and flute the edges.)
  • 9
    Sprinkle a bit of granulated sugar over the pie.
  • 10
    Bake pie in a preheated 425 degree oven for 30 minutes. (I did place a pie crust shield on top the pie before placing it in the oven, but only for the first 15 minutes of baking time.)
  • 11
    After removing baked pie from the oven, let it sit to cool slightly, before slicing. This pie does taste best if served warm.
  • 12
    Cut pie into 6 slices and serve.
  • 13
    Note: Refrigerate any remaining slices. I reheated the remaining slices (each slice separately) in an 850 watt microwave oven for 3 minutes on power level 4.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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