Time 1h20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Roll out bottom crust of pastry and fit into 9 inch pie plate. Break crackers coarsely into pastry lined pan; set aside. In saucepan, combine water, sugar and cream of tartar; bring to a boil. Lower heat and simmer for 10 minutes. Add lemon juice and rind. Let stand at room temperature until cool. Slowly pour syrup over crackers, letting it seep in some as you go along. Dot top with butter; sprinkle with cinnamon. Cover with top crust; flute edges. Cut slits in top crust. Bake in preheated 425 degree oven for 30-35 minutes or until crust is crisp and golden.
Time 40m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425 and butter a 2 quart casserole. For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally. Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice. For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling. Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil. Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice. Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling. Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.
Time 2h5m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C). Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust. In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool. Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.
