Original Mock Apple Pie Recipe Image by 3liz4 via FlickrFrom Denny: Looked like it was going to rain this morning so I had to stop my posting and get out there and mow the lawn. Louisiana grows some beautiful thick lush lawns in this hot and humid heat! These are the kind of lawns you enjoy going barefoot on because they feel like thick deep moss. They also are wet to mow...so it took me a while to cool off and start writing again. :)
This little easy inexpensive recipe comes down to us from our grandmothers' and great-grandmothers' time during the Great Depression. Folks were looking for little luxuries they could afford and someone came up with the brilliant idea of using Ritz crackers in a recipe and found out it was so close to the real thing it was amazing! It took the nation by storm.
Over the years, people have played with this easy recipe, made it their own and developed all kinds of interesting variations. Try experimenting with your own variations. This week our local paper featured the antique recipe and it caught my interest. You knew I had to share it because it had chocolate! Yum!
The 1930's was the same time our beloved classic Chocolate Chip Cookies recipe was invented by an inn keeper too. Hard economic times seem to bring out the innovation in good cooks and bakers. Since our own economy is uncertain these days - people are looking for ways to reduce their spending - this is offered as an inexpensive alternative so you can still have fun no matter what is going on around you. Enjoy!
Chocolate Walnut Mock Apple Pie
From: Kraft Foods
2 cups sugar
2 teaspoons cream of tartar
1-3/4 cups water
Zest and 2 Tablespoons juice from 1 lemon
Pastry for 2-crust, 9-inch pie
36 Ritz Crackers, coarsely broken (about 1-3/4 cups)
2 Tablespoons butter or margarine, cut into small pieces
1/2 teaspoon ground cinnamon
½ cup chopped walnuts
½ cup semisweet chocolate chips or chunks
1. Mix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. Stir in zest and juice; cool 30 minutes.
2. Heat oven to 425 degrees. Roll out half of pastry on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Place chocolate chips and walnuts over cracker crumbs. Pour sugar syrup over crumbs, chips and nuts; top with butter and cinnamon.
3. Roll out remaining pastry to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.
4. Bake 30-35 minutes or until golden brown. Cool.
Note: To prevent crust from browning too much, cover edge with foil near end of baking time if necessary.
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