Great Depression Era MOCK APPLE PIE – Apple-less Ritz Cracker Pie | HARD TIMES

Greetings my beautiful lovelies. Hello its Emmy Welcome back to another episode of hard times where I’ll be exploring recipes that came from times of food scarcity So in the comments section of my other videos where I had a steak made out of grapefruit peel and a dandelion salad many of you have requested this recipe and in this mock apple pie and it uses Ritz crackers as a substitute for apples to make an apple pie So the thing I’m most intrigued about is will this taste like apple pie? Will it? Can it? Not sure there’s a couple of interesting ingredients there’s crackers and then two teaspoons of cream of tartar of all things Cream of tartar you don’t see too often Usually you see it in meringues to stabilize a meringue But it’s not really used as an ingredient per se so I’m intrigued by not only the ingredients but what will it taste like? In 1934 Ritz or the Nabisco company or at the time I believe was called the National Biscuit Company Started printing the recipe on the back of the box So while they are credited for making this recipe popular and bringing it to the masses They are not the ones that invented this recipe So people have been making cracker pies since the mid 19th century when crackers or saltine crackers were invented and they were used to make pretend fruits or pretend mincemeat pies Depending on where you live, the crackers were actually as expensive if not a little bit more expensive than apples were, so that’s a little bit debatable It could have been just a matter of you know, whether or not the apples were in season At any rate this became really popular again in the 1950s and 1960s and 70s when processed foods were going bonkers and a lot of people say they grew up eating this and I had never heard of it until you guys had mentioned it to me so let’s go ahead and start making it In this pot on medium heat two cups of sugar and two teaspoons of cream of tartar or tartaric acid So it is sour and basically what we’re making is an inverted sugar Now invert sugar I learned about when I was making my dragon’s beard candy So basically what the acid does in this case, it’s cream of tartar Sometimes can be lemon juice. It breaks the sucrose down into glucose so what that does is when the sugar cools it doesn’t recrystallize so it keeps it soft and That will make this texture of this pie more like apple pie Apparently. Kind of like pecan pie into that sticky, you know sugary-ness. We’ll see. Now we’re gonna gradually add 1 3/4 cup of water That was already getting hot So we’re gonna bring that up to a boil and while that’s boiling I’m going to zest my lemon What I’ve learned is instead of rubbing the lemon over the plane It’s actually easier to rub the plane over the lemon Sort of counterintuitive, right? But it seems you seem to have a little bit more control. It smells so good I love the smell of lemon Alright my syrup coming to a boil yet Boil. Now don’t want the syrup to- Hopefully the syrup will be a little bit more cooperative than my syrup that I made with my dragon’s beard candy You want to see some follies? You should check out that recipe. Oh my goodness. All right. There’s my zest There’s my rusty knife. Squeeze my lemon into there I’m just using this to catch the seeds 2 tablespoons of juice, which is basically the juice of one large lemon Smells amazing. So the recipe calls for thirty six crackers I’m presuming that means one sleeve but let’s count to make sure 20, 22, 24, 26, 28,… 29. So we need seven more And we’re gonna crush these up.This one I’m just gonna leave in the sleeve and do this Amazing All right, so crackers are crushed Once our syrup has been cooking for 15 minutes We’re going to turn off the heat and allow it to cool for half an hour. In that half an hour we’re going to make our crust. Now I looked up several recipes for this apple pie Some of them use pre-made crust, but I thought let’s do it OG and make our own crust This is one of my favorite crust recipes. I love it. This is an all-butter crust I know some people use shortening, some people use lard, but I always seem to have butter on hand So this one works for me One of the reasons why I love this recipe is that it uses a food processor and this recipe comes together lickety-split super fast. You do not need a food processor You could cut in the butter with a pastry blender or a fork. It’s just gonna take a little bit longer All right. So this is my food processor. I got it for $10 at a thrift store because that’s how I roll We’re gonna put most of our flour in here. This is two and a half cups. I’m gonna put in about two cups I’m gonna one tablespoon of sugar Why Okay Pulses to blend Now we’re gonna add our cold butter. This is one cup of butter that I’ve cut up Pulse this until it makes pea-sized crumbs That’s what it looks like. Now we’re going to add the remaining flour Now I’m going to turn the machine and incorporate a quarter cup of cold icy water and Then once it starts to form the ball inside the machine, turn it off immediately Probably about a teaspoon or so at a time -tablespoon You can hear the machine already working And there we have it Another reason why I like this pie dough recipe is that I can work the dough immediately I don’t have to chill it and wait and blah blah blah blah I can use it now because this girl needs it now Four pieces of wax paper, parchment paper, plastic wrap whatever you got on hand and I’m going to divide this into two portions because we have two crusts if you have the time you can also make this in advance The crust portion and then store it in your (re)frigerator and then take it out when you need it “Need it” get it “Knead it” except we’re not kneading it because this is not bread. No, this- this is a pie I forgot to add this to my syrup. Yes, don’t- Let me show you that really quickly So here’s my syrup. I’m gonna do this see Oohh Lemon syrup So back to our pie crust. So here’s half of the dough Add our paper on top. The instructions say to roll this out to about eleven inches So I like to start in the middle and work my way out Quarter turn, little roll out So try to maintain a circle Doesn’t have to be perfect, but I’m working with the pie. It does help when it’s in the circle Presuming your pie is a circle for your pie pan They’re looking a little squarish, but it will round out So when I roll, I try not to roll all the way to the edges because then the edges will get too thin so try working in the middle and out What’s your favorite pie? My favorite pie is a strawberry rhubarb pie, which is right- happening right now Yes! it’s strawberry season right now. Our rhubarb has come up. I’m making a strawberry rhubarb pie very soon. Love that pie! Ever had it? Oh my gosh, if you haven’t you’re missing out. This is a 9-inch pie dish And I think that’s gonna work I’m gonna take the paper off flip that over and kind of work it while it’s still on the paper So gently pull the wax paper off So next I need to roll the top crust and while I’m doing that I’m going to pop this into the (re)frigerator boo-boo-boo Okay, that’s is done! To our crushed crackers I’ma sprinkle 1/2 teaspoon of cinnamon Make sure everything’s coated with the cinnamon Then we’re gonna pour that into our crust Pour our cooled lemon syrup. This has been sitting for half an hour Ooooh jiggly wiggly soup soup! Now, we’re gonna add our top crust There’s the paper. Any of that extra I like to tuck it under Not only does it make it texturally nice when you’re eating your pie it seals your pie and it also gives you more to flute So when it comes to fluting the pie crust, I use these two fingers and one of these fingers This is when I want to make fatty flutes If you want to make them narrower, you just make your fingers smaller All right. Now we’re gonna cut a few vents so that the pie can breathe a little bit while it’s baking Oh my gosh, you are gorgeous already Oh, I forgot to put the butter in there. Rats So I’m gonna insert the butter into the holes Because we gotta have the butter in there Now I’m gonna brush the top of this with my egg wash and this will make it beautiful We’re gonna pop this into a 425-degree oven and bake for 30 to 35 minutes bye~little pie All righty, so we are back. Here is my beautiful pie It’s been cooling for about two hours now So it’s just warm You don’t want to eat it directly out of the oven because they’ll be molten and plus we want these sugars to set up a little bit Ohlala~ Nice and flaky~~ OOOOHH~ Oh my gosh, looks like an apple pie, look at that Okay, so here’s our slice of pie and I have to say it looks a lot like apple pie All the crackers kind of mushed together and they’re kind of syrupy But I would never ever in a million years know that this was crushed up Ritz crackers in a million years. Never This pie crust by the way is amazing. Look how flaky it is. Can you hear it? I’m gonna get a piece with the crust and the stuffing of course Itadakimasu~! Wow! That’s pretty impressive Very very impressive! Now, it has a very very soft texture to it More like apple sauce. The crust is crispy on the outside, but soft on the bottom, the bottom crust The filling has a really great tart tangy-ness to it and that comes from the cream of tartar And it has of course a great cinnamon sugary, a little bit of lemon to it. It’s delicious And It’s got kind of layered flavors of butter There’s the real butter flavor that you taste from the crust and the butter that we injected into the filling But there’s just kind of margarine-y Cakey butter flavor too, which I think comes from the crackers Never in a million years would I ever ever ever guess that these are Ritz crackers. Ever In making the syrup, we added two cups of sugar, which is a lot of sugar but with the amount of cream of tartar that we put in here and in the lemon juice that we put in here It’s very very well balanced Now. This is certainly not a low-calorie By any means. A single serving of this is reported to be 410 calories Although if there is one give away, it would be the texture The texture is very homogeneous and soft almost more like an apple sauce Even though we’ve created kind of an inverted sugar and it’s almost like a pecan pie filling. It’s kind of gelled together. It doesn’t have any bite at all that you might find when you have a an apple-pie It doesn’t have any like chunks of apple in it Although some apples, depending on what kind of apples you use, really do cook down to more like an apple sauce Alrighty, thank you guys so much for tuning in. I hope you guys enjoyed that one I hope you guys learned something Let me know in the comments if there’s a recipe that you’d like me to test out or to try Be sure to check out the hard times playlist if you’ve missed the previous episodes Subscribe to my channel, share this video with your friends and follow me on social media and I shall see my next one Toodaloo! Take care, bye~! *humming joyous tune with mouthful of mock apple pie*

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  1. @emmymadeinjapan
    Zenryaku Emmysan;

    I'm sure you've been asked a hundred times by now, but I'm not seeing it in any comments: What is that phrase you say before you take a bite of something? I'm very sorry, my understanding of Japanese is very small.

    Also, I am wondering if those grapefruit-pith "cutlets", after salting & rinsing, could be used in this pie as well? Especially if boiled/ candied in that syrup? Just a thought, because that's how I make my watermelon rind pickles (sweet-sour).


    Ohenji omachi shite orimasu,


  2. My mother (born during the depression) made this once. She gave a slice to my boyfriend to try and he wouldn't believe it was made with crackers. He thought we were trying to trick him.

  3. I've had mock apple made with stale hard baguette croutons before instead of the crackers and it turned out more apple-like texture wise.

  4. πŸ’• Ok, I'm craving this one !! Or a real apple pie. But since I really don't love apples in pies, I would probably love this substitute ! I might try to make this one day.
    Thanks so much, Emmy ! I love learning these cool dishes on your channel ! πŸ˜πŸ‘

  5. Emmy: Talking

    Me: Staring at her bangs separating and falling in her face 😀😀😀

  6. I cant stand that YT sponsors you and its advertisers sponsor you. You suck because of that. You have a SHEEPLE channel. Thats why. SELLOUT!
    Are you trans?

  7. Our family baking soda biscuits also has cream of tartar in it. No idea why but I am not messing with that excellent recipe. My husbands family always had biscuits and honey the night before payday. They thought it was a treat but it was really that the money did not stretch through the week and their congregation gifted them with milk and honey.

  8. I made this pie for my mom, well she was at work. I didn't ask for permission, lol. I think I was about 11 years old. Yes the recipie was on the back of the RITZ box. It was GOOD!!

  9. I let the Ritz recipe overwhelm my mind. I made this recipe is the late 70s. Having apple trees in my backyard, mom thought me crazy. If hard times happen. Apples, even in South Carolina, will not be lacking. I personally plant a dozen every where I go. I think I will make an apple cobbler tomorrow. I have a glass loaf pan that gets a workout……

  10. I'm sure back in the day there were 36 crackers per sleeve … Nabisco has been shaving off about one a decade and we hadn't noticed until Detective Emmy started investigating!

  11. I am so impressed with you. I think that was one of the best tutorials for pie crust making. Your technique is great. I grew up seeing this recipe on Ritz cracker boxes (each sleeve used to have 36 crackers) and thought there must be some mistake. How can you make mock apple pie without apples? I learned even more from you about the cream of tartar. You are such a beautiful person and an excellent teacher. Thank you for sharing with me. I feel inspired. I will have to watch your other videos. This is great stuff.

  12. This reminds me of pan de pan, a cake that we make here in Honduras out of crushed cookies, crackers, or bread crumbs.

  13. We always had Ritz Crackers growing up and that recipe was on the box. (70's) My mom could throw together any scratch baked good in nothing flat. I used to see that recipe and wonder what the hell is the point?

  14. Well……it’s not a hamburger in a can lol πŸ˜‚πŸ˜‚πŸ˜‚!!πŸ‡¨πŸ‡¦πŸ‡¨πŸ‡¦

  15. We were making different apple pies in my Food Science class and I was so disappointed when my group was assigned the mock apple pie cuz I wanted the real fruit, but our pie was one of the best in the class! It tastes just like apple pie and tastes even better with a crumb topping!

  16. Also apples takes longer to cook, and therefore more energy. Energy that could have been used to keep you warm or keep the lights on a little longer. If you decided not to cook the apples well done, then the energy expenditure required to digest the apple would outweigh the dish's nutritional value. Don't eat apple pies if your starving, simple sugars are what you need.

  17. I make homemade wines, and know a bit about acids….. apples have malic acid; its what make Granny Smith apples taste like Granny Smith apples. The cream of tartar is a derivative of tartaric acid (which usually drop out of home made grape wine when refrigerated, look up wine diamonds). The Cream of tartar, besides preventing the sugar from crystalizing, will also add a bit of tartness to the pie that would be missing without the baking apples.

  18. My aunt used to take 4 crackers from the pack, smash the rest and take those for plus the extra from the other pack and just break those few in half to imitate a few apple slices. I always liked the mock pecan pie better.πŸ˜‰πŸ˜„

  19. A secret or tip on making this pie. Do not crush the apples. Just layer them or break in half. They come out more lime sliced apples. I have made this pie many times.

  20. I had this before. My grandmother used to make it when I was little. It was tasty, but not appley. I liked it.

  21. How come they had lemons but not apples? And how come they spent more on a box of crackers and sugar and lemons then buying just 2 apples and making a filling from that? Weird…
    You should tey WW2 English recipes…that ahit was bleak! Like vegetable peel and water soup πŸ˜‚

  22. Yep in the sixties processed food took off. Notice how cancer and heart disease are the biggest killers. Coincidence? I think not. Eat real organic non gmo food.

  23. I remember my mom making this for us in the mid 1970s.. which is weird since we lived on an apple farm and had plenty of access to apples, Lol! Maybe she was reliving comfort food from her own childhood?

  24. Thank you for sharing! I am very texture sensitive and I love apple pie but hate the texture of warm apples and the weird crisp crunch they have. I will have to try this!

  25. My Mom made this quite a few times when I was a kid. She didn't crumble up her crackers though. She left them whole and layered them and it was the BEST. It was really pretty inside too

  26. One day, many many years ago, I got a food basket from a local church for thanksgiving. It included a box of Ritz crackers with this recipe on the back. We couldn't afford fruit, so this was our pie for thanksgiving. Delicious! I bet it would have been better with vanilla ice cream, but we were happy to have pie at all. I may need to make this again just for old times sake.

  27. I made it and served it to guests and they could swear it was apple pie! Haha, its a crowd pleaser.

  28. I have heard of mock apple pie. I have made crust with butter b4. And I have forgotten the butter before too. Dis the same thing you did, out it in the holes! Lol

  29. I add another tablespoon of sugar and a dash of vanilla extract, and it's AMAZING for sweet pies. for a quiche or something, I omit the sugar and vanilla. this is the only crust I trust. trust in the crust.

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