The Art of Making Mock Apple Pie: A Recipe to Try at Home
So there we have it. I'm gonna make sure we crush up the, any large bits of cracker. That looks pretty great. Looks a little bit like a cobbler topping or like an oat crumble topping. Smells great too. So this recipe is definitely easier than the last one, because you don't have to make a pie crust. I suppose you could use a store-bought pie crust, and that would save you time, but then you still have to kind of assemble a top and bottom crust. This one just has one store-bought frozen crust, and you don't have to manipulate any pastry whatsoever.
In the first version, I made a homemade crust, which was delicious and worth making, but definitely takes more time. So here's our pie crust and look at our filling. Look how the crackers just kind of melted and plumped up and absorbed all that syrup. Alright, it doesn't smell like apple pie, it smells kind of oily, but you know what gives us that association of apple pie? Cinnamon. So we're gonna use more cinnamon and lemon juice.
Alright, so now we're gonna pour our soaked crackers into our crust and I'm gonna smear 'em out a little bit. Okay, and then tablespoon of fresh lemon juice. And for me, that's about half of a big lemon. Then, more cinnamon sprinkled right over the top. Oh, it smells great! Immediately, my mind's thinking apple pie. Alright, it smells great. And now we're just going to add our toppings, sprinkled evenly over the top. Alright, I'm using my fingertip to kind of distribute things a little bit more evenly. Look at that.
Before we go in the oven, look at that. Looks pretty great. We're gonna pop this into a preheated 425 degree Fahrenheit oven for 15 minutes, and then we're gonna reduce the temperature to 375 and then cook it for another 15 to 20 minutes before we give it a taste. We're gonna let it cool a little bit to allow things to set up, and then we're supposed to eat it warm. Alrighty, lovelies, I'll see you in about a half an hour once our pie is cooked, and we'll give it a little time to cool off. Super curious about how this is going to taste.
All righty, lovelies, see you in a little bit. (gentle music) Alrighty, my lovelies, I am back with the baked mock apple pie version two. Look at it, it looks pretty good. It looks a lot like a pecan pie, and I know on camera, it might be burnt, but it isn't. It's just very toasted. Smells great. Caramelly and cinnamony for sure, and it's been cooling for about a half an hour or so, a little over half an hour, and it said to serve it warm.
So have to say, it smells delicious. It looks very good, and it was a cinch to make. Okay, let's go, cut into it. Ooh, got a little bit of a crust for sure. (crust crunching) Slices very readily. Alright, let's get under it. Whoa, look at that. Oh my gosh, it just spilled right onto my plate. I was hoping to have nice layers, but it doesn't have any layers of crackers at all.
So this recipe said to boil the crackers, I'm thinking I could have just put the crackers in and then put the syrup on top instead of boiling it all together. I'll wait to slice this again once it's cold. I'm hoping to get layers of cracker that look like apple slices, but this does not look like apple. I mean, it looks like applesauce, but not layers. Hmm. Have to say I'm disappointed. I was hoping this recipe, because it had a different technique, would give me those layers.
I might have to make this again without boiling it and see. If I do that, I will include the B-roll footage. Anyway, let's give this one a taste. Here we go. Here's the disappointing slice in terms of its photogenic-ness. It looks like it exploded on my plate, but most importantly, we wanna see how it tastes.
So this is also pretty warm, so ooh, look right off the bat though. That's pretty nice. The crust is nice and firm, kind of crackly. Alrighty, mock apple pie version two. Here we go, it adakimasu. Mm-hmm. I'm just, it's pretty impressive. You know, your mind immediately associates this combination of tart and cinnamon pie with apple pie. It just does that because that's what it knows. Mm-hmm. If someone were to serve this to me, I think I would like it.
It might not be the perfect mock apple pie, but it's definitely a recipe worth trying at home. And who knows, you might even discover a new favorite dessert. So go ahead and give it a try, and let me know what you think in the comments below. Happy baking!
"WEBVTTKind: captionsLanguage: en(tropical upbeat music)- Greetings, my beautiful lovelies.It's Emmy, how are you?It's great to see you and welcome back.Today, I'm going to revisit a recipethat I did about six years ago,and it's for mock apple pie.(oven beeping)My oven is preheated. (laughs)We're gonna be making a mock apple pie.We're gonna be makingapple pie without apples.So what are the apples?The apples are going to be Ritz crackers.Now, I've made this recipe six years ago.I'll put a link down belowto that video in case you missed it.That was the original 1934 Ritz crackermock apple pie recipethat was printed on the backof the Ritz cracker box.Today I'm gonna be making aslightly different version,because several of you got intouch with me via social mediarequesting this particularversion of this recipe.If you don't follow me on social media,please considering do soand subscribing if you'renot subbed already.This recipe is a little bit different.The ratio of sugar isa little bit different,and the technique isslightly different as well,but the whole concept is the same.We're going to be making apie that looks like apple pieand supposed to taste like apple pie,but it's not made with apples at all.It's made with Ritz crackers.So there are a couple originstories about this recipe.Ones says that this was created,because apples were in shortageand they substituted crackers instead.But that's a little difficult to believe,because crackers would've beenmore expensive than apples.Another one said it was just a wayfor the Nabisco companyto promote their crackersby promoting this recipe onthe back of their packaging.And another one says it wassimply a resourceful cookthat made this recipe usingthings that they had on hand.All of them are great stories, right?At any rate, let's goahead and make this versionand see if it indeedtastes like apple pie.So in a sauce pan, we're goingto add two cups of water.(water splashing)And one cup of sugar.Now, right off the bat,this contains a significantless amount of sugarthan the first recipe I tried,the 1934 Hard Times recipe.That contained a cup and three quarters.So this contains about half as much sugar.Oh, but that's not true.We're also gonna be adding abrown sugar topping on this.So the amount of sugaris actually pretty close.So we're gonna dissolve that,and I'm gonna add twoteaspoons of cream of tartar,and this is tartaric acid.I find I don't use this ingredient much.I think the only time I really use itis when I'm whipping egg whites.It helps stabilize them.I sometimes use it in, what else?Oh, snickerdoodles, whichis a great cinnamon cookie.Sometimes use it in that,but that's about it.So we're gonna bring this toa boil, which is almost there,and then we're going toadd 30 Ritz crackers.I love how very specific it is.So last time I counted the sleeveof Ritz crackers in my last video,I said there was 29, I believe, 28.Let's see if it's changedwith shrinkflation.Two, four, six,24, 26, 28,32, 34, 34 crackers.So, there are more?That's kind of surprising.Maybe they've gotten smallerin diameter, I don't know.All righty, so my syruphas come up to a boil.I'm gonna reduce that.So this recipe differs than my first one,because I'm gonna add the crackersdirectly into the syrup just like this.I'm not gonna break 'em up either.Just put 'em in wholeand we're gonna boil 'em for five minutes.These are our apple slices, right?So the crackers are going to absorbsome of the syrup in this process,and what I'm most curious aboutis how much they're gonna break up.They're just gonna retain their shape?I guess, okay.It just says boil for five minutes.Alright, look at this.Wild, right?Oh my God!My butter just explodedall over my microwave.What?Have you ever?I've never had butter do this.Look at that.That's horrible.It's dripping from the top.Stuff of nightmares.I'm gonna remelt my butter.I'll be right back. (laughs)All righty, I'll have to cleanup my microwave in a minute.But we're gonna be making the crustwhile the filling simmers away.So this crust is a little bit differentthan the first recipe I did.It's not a closed sealed double crust pieas I did last time.This one's going to have a crumb toppingwith more sugar and more crackers.So it says I need a cupof crushed crackers.I'm not sure what that's gonna look like.So I'm just gonna crushup this whole roll.(rolling pin thudding)(crackers crunching)Just gonna do it right in the packageso that I can not make an entire mess.And then we'll measure it into a cup.So keep crushing mycrackers.So let's measure this.(cup tapping)(package crinkling)So it looks like it'sgonna be about a sleeve.(rolling pin thudding)(crackers crunching)So I have five tablespoons of buttermostly melted in here.I don't know, I've never hadbutter explode like that.Why did that happen?I'm a little bit nervousabout putting this back in to melt again.So if there are a few chunks of butter,I'm not going to worry about it.All right, into my fivetablespoons of butter,I'm going to add a cupof crushed crackers,which is about a sleeve.(package crinkling)Mm-hmm.I made an utter mess.To that, we're gonna add onehalf cup of packed brown sugar.I love that.Boonk.And to make it taste like apple pie,a half teaspoon of cinnamon.Boop.And then we're just gonna mix that up.Initially, I thought this recipecontained a significantless amount of sugar,but then after rereading it,this has a very sugary crumb topping.So there we have it.I'm gonna make sure we crush up the,any large bits of cracker.That looks pretty great.Looks a little bit like a cobbler toppingor like a oat crumble topping.Smells great too.So this recipe is definitelyeasier than the last one,because you don't haveto make a pie crust.I suppose you could usea store-bought pie crust,and that would save you time,but then you still haveto kind of assemblea top and bottom crust.This one just has onestore-bought frozen crust,and you don't have to manipulateany pastry whatsoever.In the first version, Imade a homemade crust,which was delicious and worth making,but definitely takes more time.So here's our pie crustand look at our filling.Look how the crackers just kind of meltedand plumped up andabsorbed all that syrup.All right, it doesn'tsmell like apple pie,it smells kind of oily,but you know what gives usthat association of apple pie?Cinnamon.So we're gonna use morecinnamon and lemon juice.All righty, so now we'regonna pour our soaked crackersinto our crustand I'm gonna smear 'em out a little bit.Okay, and then tablespoonof fresh lemon juice.And for me, that's abouta half of a big lemon.Then, more cinnamonsprinkled right over the top.Oh, it smells great.Immediately, my mind's thinking apple pie.Alright, it smells great.And now we're justgoing to add our toppingsprinkled evenly over the top.All right, I'm using my fingertipsto kind of distribute thingsa little bit more evenly.Look at that.Before we go in the oven, look at that.Looks pretty great.We're gonna pop this into a preheated425 degree Fahrenheit oven for 15 minutes,and then we're gonna reducethe temperature to 375and then cook it foranother 15 to 20 minutesbefore we give it a taste.We're gonna let it cool a little bitto allow things to set up,and then we're supposed to eat it warm.All righty, my lovelies.I'll see you in about a halfan hour once our pie is cooked,and we'll give it alittle time to cool off.Super curious about howthis is going to taste.All righty, lovelies,see you in a little bit.(gentle music)All righty, my lovelies,I am back with the bakedmock apple pie version two.Look at it, it looks pretty good.It looks a lot like a pecan pie,and I know on camera,it looks like it mightbe burnt, but it isn't.It's just very toasted.Smells great.Caramelly and cinnamony for sure.And it's been cooling forabout a half an hour or so,a little over half an hour,and it said to serve it warm.So have to say, it smells delicious.It looks very good, andit was a cinch to make.Okay, let's go, cut into it.Ooh, got a little bit of a crust for sure.(crust crunching)Slices very readily.All right, let's get under it.Whoa, look at that.Oh my gosh, it just spilledright onto my plate.I was hoping to have nice layers,but it doesn't have anylayers of crackers at all.So this recipe said to boil the crackers,I'm thinking I could havejust put the crackers inand then put the syrup on topinstead of boiling it all together.I'll wait to slice thisagain once it's cold.I'm hoping to get layers of crackersthat look like apple slices,but this does not look like apple.I mean, it looks like applesauce, but not layers.Hmm.I have to say I'm disappointed.I was hoping this recipe,because it had a different technique,would give me those layers.I might have to make this againwithout boiling it and see.If I do that, I willinclude the B-roll footage.Anyways, let's give this one a taste.Here we go.Here's the disappointing slicein terms of its photogenic-ness.It looks like it exploded on my plate,but most importantly, wewanna see how it tastes.So this is also pretty warm,so ooh, look right off the bat though.That's pretty nice.The crust is nice andfirm, kind of crackly.All righty, mock apple pie version two.Here we go, itadakimasu.Mm-hmm.I'm just, it's pretty impressive.You know, your mind immediatelyassociates this combinationof tart and cinnamon pie with apple pie.It just does that becausethat's what it knows.Mm-hmm.If someone were to serve this to me,I would just say, \"Mm-hmm, apple pie.\"But there's no appley flavor.It's cinnamony and tangyas a nice apple saucey apple pie would be,but it doesn't have any appleyflavor, but somehow it works.The consistency is verymuch like apple sauce,but it's not as mealy or as wet,but it looks just like apple sauce.Mm-hmm.It's a great little pie,a little bit of cinnamon,nice balance of sugar.It's not overly sweet, despite the factthat we put a goodamount of sugar on there.The topping is nice,a little bit crackly, brown sugary,and I like that it's anactual kind of crust,so I don't miss the secondcrust of pastry on top.Actually, two crusted pies forme sometimes are too stodgy,as the Brits say, you know,too much pastry relative to filling.But this is great.It's terrific.Mm-hmm.Now, it goes without sayingthis is not good for thosethat are gluten intolerantor follow a keto diet,but it's very novel and pretty tasty,and I think it would bedelightful to take to a partyand serve up and ask, \"Whatdo you think of the pie?\"And see if anyone has any suspicions.But beyond that, if they can guesswhat the secret ingredient is.Now, how does this compareto the first mock apple pie?Hmm.Honestly, it's been so long.It's hard for me to make that judgment.But for ease, this one wins.For pie crust flavor, the other one wins,because we made an all butter crust.It was delicious.In terms of filling, they're similar.I do remember the other onebeing a little bit more lemony,and I think that's becausewe added lemon zest in that recipe.And this contains no lemon zest,although I don't think thisrecipe is at any kind of deficitbecause of the absence of the lemon zest.In fact, in some sense, it's almost more,I don't know, appley.Mm-hmm, I don't know.Both recipes are great.This one is less effort,so if you need to bringit to a quick party,maybe this one is the one for you.Alrighty, my lovelies, there you have it.Mock apple pie version two.Thanks so much for watching.I hope you enjoyed that one,I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe,and I shall see you in the next one.Toodeloo, take care. Bye!(gentle upbeat music)All right, I cannot wait tohear what my kids think of this.(crust crunching)(fork scraping)It's crazy.Who comes up with this?Genius.I mean, real apples would be better,but apple crackers, who knew?\n"
