Fool 'Em Apple Pie

No apples? No problem. This Depression-era mock apple pie uses crackers boiled in sugar syrup with cream of tartar to create a filling that genuinely tastes like apple pie. The cream of tartar is the secret. Its acidity mimics the tartness of apples, and the crackers soften in the syrup to a texture that’s startlingly close to baked apple slices.

The trick is boiling the crackers in the syrup for just 2 minutes and not stirring. Stirring breaks them into mush. Left alone, they absorb the liquid and hold together in layers, just like apple slices.

Cinnamon and nutmeg sprinkled on top complete the illusion. With those warm spices and a dot of butter, your brain fills in the blanks and tastes apples. It’s genuinely fooling.

Kitchen Tips

• Use Ritz-style butter crackers for the best results. Plain saltines work but lack the richness.
• Don’t stir once the crackers go in. Push them down gently if they float, but leave them alone.
• Bake in an unbaked pie shell so the crust crisps alongside the filling.
• Serve warm with a scoop of vanilla ice cream. The illusion is most convincing when the filling is hot.

Variations

• Add a tablespoon of lemon juice to the syrup for a sharper, more apple-like tartness.
• Top with a second pie crust for a traditional double-crust presentation.
• Drizzle with caramel sauce after baking for a caramel apple pie twist.