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A slice of crumb-topped mock apple pie sits on stacked white plates, surrounded by round crackers and cinnamon sticks, with another slice in the background on a blue cloth.
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Mock Apple Pie

This Mock Apple Pie uses Ritz crackers instead of apples, and somehow it actually tastes like the real thing. It's an old Depression-era trick that's been fooling people for almost a century, and your family won't believe there's not a single apple in it. Bake it up and watch their faces when you spill the secret!
Course Dessert
Cuisine American
Keyword Mock Apple PIe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Heidi Bruaw

Equipment

Ingredients

Filling

  • 1 Pie Crust refrigerated
  • 2 Cups Water
  • ⅔ Cup Sugar
  • 2 teaspoons Cream of Tartar
  • 35 Ritz Crackers
  • 1½ Tablespoons Lemon Juice
  • 2 teaspoons Cinnamon

Topping

  • 1 Cup Ritz Crackers crushed
  • ⅔ Cup Brown Sugar
  • ½ teaspoon Cinnamon
  • ⅓ Cup Butter melted

Instructions

  • Preheat oven to 400℉.
  • Place refrigerated pie crust into a 9-inch pie pan.
  • In a large saucepan, add water, sugar, and cream of tartar.
  • Turn the stove to medium-high and bring the mixture to a boil.
  • Add 35 Ritz crackers and simmer on medium-low for 5 minutes, gently stirring once or twice.
  • Fill the pie crust with half the mixture and lay a few more crackers on top of the filling. Cover with the rest of the filling.
  • Sprinkle the cinnamon and lemon juice over the top.
  • Combine 1 cup of Ritz crackers, brown sugar, ½ teaspoon cinnamon, and melted butter into a bowl for the topping. Stir to combine.
  • Sprinkle over the top of the filling.
  • Bake at 400℉ for 10 minutes.
  • Reduce the temperature to 350℉ and cover the edges of the pie crust with foil. Bake 20 more minutes.
  • Remove from the oven and let cool on a cooling rack so it can set.

Notes

Helpful Tips
  • Boil gently: When simmering the water, sugar, and cream of tartar, stir constantly to avoid crystallization. The mixture should be smooth and syrupy before adding crackers.
  • Sprinkle lightly: When adding the topping, sprinkle it evenly to avoid clumping, ensuring a consistent, crispy texture across the whole pie.
  • Watch the bake: Cover the pie with foil if the topping browns too quickly. Remove it during the last 5–10 minutes for a golden crust.
  • Let it cool: Allow the pie to cool completely before slicing. The filling thickens as it cools, making it easier to serve.
  • Seal the edges: Brush the edges of the crust with an egg wash for a golden, glossy finish.