Mock Apple Pie

Ingredients

• For the crust:
• 2 unbaked pie crusts
• 1 egg
• 1 tablespoon milk
• 1 tablespoon sugar
• For the filling:
• 2 cups sugar
• 1 3/4 cups water
• 2 teaspoons cream of tartar
• Zest and 2 tablespoons juice from 1 lemon
• 2 teaspoons of vanilla extract
• 36 Ritz crackers, coarsely broken
• 2 tablespoons unsalted butter, cut into small pieces
• 3/4 teaspoon ground cinnamon

Directions

1. Heat the oven to 425 degrees F. In a medium saucepan, whisk the sugar, water, and cream of tartar until the sugar disappears into the liquid. Set it over high heat and let it come to a boil, giving it an occasional whisk, then turn the heat down to medium. Let the syrup simmer for 15 minutes, or until it has cooked down to 1 1/2 cups. Mix in the zest, juice, and vanilla, then take it off to cool for 30 minutes.
2. Roll out both crusts. If you’re using a 9 inch pan, aim for a bottom round about 11 inches across and a top round about 10 inches across. Fit the larger crust into the pie pan or dish. Scatter in the crumbled crackers. Pour the syrup over them, add the butter pieces across the top, and finish with an even dusting of cinnamon.
3. Whisk the egg with the milk. Lay the top crust over the filling. Press the edges together, flute them, brush the crust with the egg wash, and sprinkle on the sugar. Make several small cuts in the top crust so steam can escape. Bake for 30 minutes, or until the pie is golden brown. Let it cool, then serve it. Keep it covered.