Faux Apple Pie - My improved version of a classic recipe (2024)

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The original Faux Apple Pie recipe is the stuff of legends. But sometimes even legends can be improved.

I’d heard about the famous “mock apple pie” for years, but never having made it for myself, I was more than skeptical. At a book signing in Knoxville, Tennessee a few years back a precious older lady pulled me aside and told me that she’d lost her recipe for mock apple pie and asked if I had a recipe I’d share with her. As soon as I got home, it was time to get into the kitchen and that is how my Faux Apple Pie came to be.

I found the classic recipe but it seemed to be lacking a bit so I added more crackers (to make a fuller pie), and amped up the flavor with the addition of vanilla, a little bit of butter, more lemon juice, and the spices I would normally use in an apple pie. I also changed up the assembly of the pie, letting the crackers soak in the syrup a bit before adding the filling to the pie crust to keep it from becoming soggy. After all of that, I held my breath while it baked, hoping that my home economics degree would pay off.

The result has managed to fool every single person who has tasted it. Even after making it, I can’t help but feel disbelief every time I have a bite. Go ahead and give up on convincing people the small bits inside this pie aren’t apples. This is just one of those kitchen miracles that I encourage you to try for yourself!

You’ll need: a package of rolled pie crusts, some lemon juice, Ritz crackers, sugar, all purpose flour, cinnamon, vanilla, allspice, cream of tartar, and butter.

As always, the printable version of this recipe is at the bottom of this post.

Preheat oven to 425. Roll out one crust in the bottom of a 9 inch pie plate and set aside.

Place 1.5 cups water, two cups sugar, flour, cream of tartar, cinnamon, and allspice in a medium sized saucepan over medium high heat and cook, stirring constantly, until it comes to a boil.

Once it reaches a boil, reduce heat and simmer for five minutes. Remove from heat. Add in lemon juice, 3 tablespoons butter, and vanilla. Stir. Set aside and allow to cool slightly.

Coarsely break the crackers and place them in a medium sized, heat proof bowl.

Pour syrup over the crackers and stir until well coated.

Allow to soak for five minutes.

Pour the cracker mixture into the pie crust.

Top with remaining crust and crimp the edges with your fingertips or a fork to seal. Cut a few vents in the top of the pie and place on a rimmed baking sheet.

Melt the remaining 2 tablespoons of butter in a microwave safe bowl and brush over the top of the pie crust. Sprinkle with remaining sugar.

Bake until golden, 30-35 minutes.

This is delicious on it’s own or topped with your favorite vanilla ice cream.

Prepare to be amazed!

“Jealousy is counting someone else’s blessings instead of you own.” ~Unknown

Check out my Faux Pecan Pie recipe here!