Mock Apple Pie is a recipe that defies expectations. This old recipe recreates the taste and texture of a classic apple pie without a single apple.
Instead, simple pantry staples like crackers, sugar, and lemon juice combine to create a remarkably convincing substitute.
The History of Mock Apple Pie
Mock Apple Pie is one of the most famous examples of Depression-era ingenuity. While versions of this dish existed before the 1930s, it became widely known when Ritz crackers were introduced in 1934.
Nabisco printed the recipe on the back of its Ritz boxes, helping it gain national recognition.
During tough economic times, people turned to creative solutions to stretch their food supplies. Mock Apple Pie allowed families to enjoy the familiar taste of apple pie without the cost of fresh apples.
It became a staple in households that relied on affordable, shelf-stable ingredients.
Even as the economy improved, the recipe remained a beloved part of American culinary history. Today, it serves as a reminder of the resilience and resourcefulness of past generations.
How This Recipe Works
The magic of Mock Apple Pie lies in its carefully crafted filling. Instead of apples, the pie relies on crushed Ritz crackers. When soaked in a syrup made from sugar, water, lemon juice, and spices, the crackers take on a texture similar to cooked apples.
Cinnamon plays a crucial role in the illusion, as its warm, familiar flavor tricks the senses into believing apples are present. The pie is then assembled with a traditional double-crust pastry, further reinforcing its resemblance to classic apple pie.
When baked, the filling softens, thickens, and binds together just like real fruit. The end result looks, smells, and tastes like a traditional apple pie—without a single apple in sight.
Why This Recipe Endures
Despite its origins in hardship, Mock Apple Pie continues to be made today. Some bakers recreate it as a tribute to old recipes, while others are simply curious about its surprising effectiveness.
There’s also an element of fun in making a dessert that plays a trick on the senses. Many who try it for the first time find themselves amazed at how closely it resembles the real thing.
Beyond its novelty, this pie remains a testament to the power of creativity in the kitchen. It proves that delicious desserts don’t always require expensive or seasonal ingredients. Sometimes, the best recipes are the ones born out of necessity.
Ways to Customize Mock Apple Pie
For those who want to put their own spin on this 1930s classic, here are a few ways to modify the recipe:
- Crust Variations: While a traditional double-crust pastry is common, some bakers opt for a graham cracker or shortbread crust for added sweetness and texture.
- Extra Spices: Adding nutmeg, allspice, or ginger can enhance the depth of flavor and make the pie even more convincing.
- Gluten-Free Option: Use gluten-free crackers instead of Ritz to accommodate dietary needs.
- Sugar Adjustments: Reducing the sugar slightly allows the lemon juice to shine, creating a tangier, more balanced flavor.
A Nostalgic Slice of History
Mock Apple Pie is more than just a dessert—it’s a piece of history. It captures the spirit of the 1930s and reminds us of a time when home cooks had to be innovative to make the most of what they had.
Even in an age of convenience, this pie continues to hold a special place in the hearts of those who appreciate old recipes and culinary traditions.
Old-Fashioned Mock Apple Pie Recipe (1930s)
Equipment
- 9-inch pie pan
- Large saucepan
- Mixing bowls
- Fork
- Pastry brush
Ingredients
- 2 cups granulated sugar
- 2 cups water
- 3 teaspoons cream of tartar
- Juice of 1 lemon
- 40 Ritz crackers
- 1 double-crust pie pastry
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter cut into thin pats
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F.
- Prepare the syrup by combining sugar, water, and cream of tartar in a large saucepan over high heat. Stir occasionally until the mixture comes to a boil. Reduce to medium heat and let it simmer for 20 minutes. Remove from heat, stir in lemon juice, and allow it to cool.
- Crush the crackers in a bowl, leaving some larger pieces for texture.
- Assemble the pie by fitting the bottom crust into a 9-inch pie pan. Evenly spread the crushed crackers inside. Pour the cooled syrup mixture over the crackers, then sprinkle ground cinnamon over the top. Dot the filling with small pieces of butter. Cover with the top crust, trim the edges, and crimp them with a fork. Cut small slits in the top for venting.
- Make an egg wash by whisking the egg with 2 tablespoons of water. Brush it over the pie crust’s top and edges.
- Bake for 10 minutes at 425°F, then reduce the temperature to 350°F. Continue baking for another 20-25 minutes, until the crust turns golden brown.
- Cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set properly. Refrigeration is optional but avoid chilling while warm, as it can make the pie soggy.
Notes
- For a stronger apple-like flavor, add a dash of vanilla extract to the syrup mixture.
- Serve warm with vanilla ice cream for an extra indulgent treat.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.