Mock Apple Pie

Mock Apple Pie

Makes one 9-inch pie. Recipe provided by Gayle B. Smith is from the Civil War Cooking section of “Better Homes and Gardens Heritage Cook Book” (Meredith Corp., 1975).

Pastry for 2-crust 9-inch pie (see recipe)

36 round cheese crackers

2 cups sugar

2 cups water

2 tsps. cream of tartar

1 tsp. grated lemon peel

2 tbls. lemon juice

2 tbls. butter

Ground cinnamon

1. Roll pastry for bottom crust; fit into 9-inch pie plate. Coarsely break cheese crackers into pie plate.

2. In saucepan mix sugar, water and cream of tartar; bring to boil. Simmer, uncovered, 15 minutes. Remove from heat. Stir in grated lemon peel and lemon juice; cool.

3. Pour syrup over crackers. Dot with butter and sprinkle with ground cinnamon.

4. Adjust top crust, cut slits for escape of steam. Seal and flute. Bake at 425 degrees until golden, 30 to 35 minutes. Serve warm.

Plain Pastry

For an 8-, 9-, or 10-inch 2-crust or lattice-top pie, or 6 to 8 tart shells. Recipe provided by Gayle B. Smith is from “Better Homes and Gardens Heritage Cook Book,” (Meredith Corp., 1978)

2 cups all-purpose flour

1 tsp. salt

2⁄3 cup shortening

5 to 7 tbls. cold water

1. Stir flour and salt together, cut in shortening with pastry blender until pieces are the size of small peas.

2. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into a ball. (For two-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) Flatten on a lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge until 1⁄8 inch thick.

3. To bake single-crust pie shells: Fit pastry into pie plate, trim ½ to 1 inch beyond edge, fold under and flute edge. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick.) Bake at 450 degrees until golden, 10 to 12 minutes.