The art of the cracker pie

For background information on cracker pies, you should read my post on drying apples and also on Mock Apple Pie (the quintessential cracker pie). A mock apple pie is made with Ritz crackers, sugar, lemon juice and cinnamon, but no apples. The combination of flavors fools your tastebuds into believing that it's a real apple pie.

This got me to wondering how else I could fool the tastebuds. It seemed to me that the specific flavor cues in the mock apple version came from the lemon, sugar and cinnamon. What if I switched it up?

What follows are three cracker pies that do NOT taste like apples. Try one and see what your brain makes of it.

Almond Cream Cracker Pie
1 cup sugar
3/4 cup water
1 teaspoon cream of tartar
1/3 cup sour cream
1/4 teaspoon almond extract
Pastry for two 9-inch crusts, store-bought or homemade
45 Ritz Crackers (5 ounces), broken in half

1. In a small saucepan, combine the water, sugar and cream of tartar. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce to a high simmer and cook for 5 minutes. Remove from the heat and set aside to cool to warm (about 30 minutes). Stir in the sour cream and almond extract.
2. Meanwhile, preheat the oven to 425°F. Roll out the bottom crust and fit into a 9-inch pie plate.
3. Place the crackers in the crust and pour the warm sugar-cream over them. Roll out the top crust and place over the pie. Trim the edges and seal. Put 3 or 4 slits in the top of the crust to let steam escape.
4. Bake for 15 to 20 minutes, until the crust is crisp and golden. Let cool completely on a wire rack before serving.
Makes 10 servings

Butterscotch Cracker Pie
1 cup packed light brown sugar
3/4 cup water
1 teaspoon cream of tartar
2 tablespoons bourbon
1 teaspoon vanilla extract
2 tablespoons butter, cut into bits
Pastry for two 9-inch crusts, store-bought or homemade
45 Ritz Crackers (5 ounces), broken in half

1. In a small saucepan, combine the water, sugar and cream of tartar. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce to a high simmer and cook for 5 minutes. Remove from the heat and stir in the bourbon, vanilla and butter, stirring until the butter is melted. Let cool to warm (about 30 minutes).
2. Meanwhile, preheat the oven to 425°F. Roll out the bottom crust and fit into a 9-inch pie plate.
3. Place the crackers in the crust and pour the warm butterscotch syrup over them. Roll out the top crust and place over the pie. Trim the edges and seal. Put 3 or 4 slits in the top of the crust to let steam escape.
4. Bake for 15 to 20 minutes, until the crust is crisp and golden. Let cool completely on a wire rack before serving.
Makes 10 servings

Lime Cracker Pie
1 cup sugar
3/4 cup water
1 teaspoon cream of tartar
1 teaspoon grated lime zest
1/4 cup lime juice
2 tablespoons butter, cut into bits
Pastry for two 9-inch crusts, store-bought or homemade
45 Ritz Crackers (5 ounces), broken in half

1. In a small saucepan, combine the water, sugar and cream of tartar. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce to a high simmer and cook for 5 minutes. Remove from the heat and stir in the lime zest, lime juice and butter, stirring until the butter is melted. Let cool to warm (about 30 minutes).
2. Meanwhile, preheat the oven to 425°F. Roll out the bottom crust and fit into a 9-inch pie plate.
3. Place the crackers in the crust and pour the warm lime syrup over them. Roll out the top crust and place over the pie. Trim the edges and seal. Put 3 or 4 slits in the top of the crust to let steam escape.
4. Bake for 15 to 20 minutes, until the crust is crisp and golden. Let cool completely on a wire rack before serving.
Makes 10 servings