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Golden-brown pie slice with crumbly topping on white plate, aluminum pan in background

Mock Apple Pie

Donnie
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Ritz Cracker Mock Apple Pie is a Depression-era classic that uses pantry staples to recreate the flavor and texture of apple pie without a single apple. Layers of softened Ritz crackers absorb a lemon-sugar syrup and are spiced with cinnamon and nutmeg, then baked under a buttery crust and crumb topping. The result is a dessert that smells, tastes, and feels astonishingly like apple pie, making it both a clever kitchen illusion and a piece of American food history.
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Prep Time 25 minutes
Cook Time 40 minutes
Course: Dessert
Cuisine: American

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IngredientsMethodVideoNotes
Donnie Dodson

Don’t lose this one.

I’ll email it to you so it’s waiting when you’re ready to cook.

Ingredients
  

Pie Crust:
  • 1 prepared 9–10 inch crust I used a graham cracker crust, but you can also use pastry crust
Filling:
  • 4 cups water
  • 2 cups sugar
  • 60 Ritz crackers roughly 1½ sleeves
  • 4 tsp cream of tartar
  • 4 Tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp cinnamon
Topping:
  • 25 Ritz crackers about 1 cup, crushed
  • ¼ cup butter melted
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • Pinch of nutmeg

Instructions
 

  1. Prepare the crust: Place your pie crust into a 9–10 inch pie pan and set aside.
  2. Make the syrup: In a saucepan, combine the water, sugar, and cream of tartar. Bring to a boil and cook for about 5 minutes, stirring until sugar dissolves. Remove from heat and stir in lemon juice, zest, and cinnamon.
  3. Assemble the filling: Break 60 Ritz crackers into bite-sized pieces and layer them evenly in the prepared pie crust. Pour the hot syrup mixture over the crackers, ensuring everything is coated.
  4. Prepare topping: In a small bowl, combine the crushed Ritz crackers, melted butter, brown sugar, cinnamon, and nutmeg. Mix until crumbly.
  5. Bake the pie: Sprinkle the topping evenly over the pie. Bake at 425°F (220°C) for about 15 minutes, then reduce heat to 375°F (190°C) and bake another 15–20 minutes, until the topping is golden and the pie is bubbling.
  6. Cool and serve: Allow the pie to cool slightly before serving. The texture and aroma will be shockingly close to a traditional apple pie.

Video

Notes

  • Lemon Is Key – The tartness of lemon juice and zest is what convinces your palate you are tasting apples. Don’t skip or skimp on it.
 
  • Crust Choice – A pastry crust gives a more traditional apple pie feel, while a graham cracker crust adds extra crunch and sweetness. Both work beautifully.
 
  • Texture Trick – The crackers must be softened in hot syrup for the illusion to work. Once baked, their texture is surprisingly close to baked apples.

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