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Ingredients
- Â Â Pastry for two-crust 9 inch pie
- 36 x Ritz Crackers, coarsely broken (about 1 3/4 c. crumbs)
- 2 tsp Cream of tartar
- 2 Tbsp. Lemon juice
- Â Â Grated rind of 1 lemon
- 2 c. Water
- 2 Tbsp. Margarine
- 2 c. Sugar
- 1/2 tsp Grnd cinnamon
- Â Â No apples needed
Directions
- Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 min. Add in lemon juice and rind; cold. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.
- Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 F for 30-35 min or possibly till crust is crisp and golden brown. Cold completely.
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