What's more American than apple pie? It is the #1 favorite pie sold in bakeries at holiday time. The history of pies takes us back to early times in our country. We had to wait for apple tree seeds to be planted before there could be an apple harvest. The first pies had a savory filling.....mostly meats. I don't think that Americans had the sweet tooth that we have now. I can remember my mother making a "mock apple pie" years ago, using Ritz Crackers. The recipe was on the box for a long time. I'll print it here on this post if you'd like to try it.
Nothing beats an apple pie...I remember envying kids who brought little wrapped apple pies in their lunch to school. I love anything apple...pie, crumble, crisps, turnovers, tarts, and even apple pan dowdy. A friend of mine loved to try old recipes from the time of pioneers. She had a very old cookbook with these recipes in it. One day she made Apple Pandowdy for our garden club. Apple Pandowdy was made by colonists who had few apples. It was made in an iron skillet and had a biscuit type topping which was pushed down into the apple mixture and topped with cream or whatever you wished.. The name came from being cooked in a pan and it's rather "dowdy" appearance I think. Remember the old song "Shoe Fly Pie and Apple Pan Dowdy?" I just went to YouTube and found Dinah Shore singing that old song that I remember my dad singing years ago Here's a link to the version sung by the Gabardine Sisters http://www.youtube.com/watch?v=lTG20NEzJeU. Now I started something...my pal Joey, sitting next to me, here in the computer room.... is singing it over and over.I probably will have that tune in my head all day now.This leads me to the reason for this post. Last evening, we were hungry for apple pie, so I went to the kitchen and baked one. It was done and cooled a bit for us to have a slice before bed. Naughty, I know. Joe had his with ice cream and mine had a slice of cheese...like my dad and I used to do. It was such a nice treat. I won't put my recipe here...everyone knows how to make an apple pie, but sometime today click on that YouTube song and it will take you back to the "old days" and maybe you younger readers will get a kick out of "our " music back in the day.
Ritz Mock Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays.
Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.
2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;
3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.
4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.
Makes 10 servings