Best 15 Mock Apple Pie Recipes

MOCK APPLE PIE

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.

MOCK APPLE PIE SQUARES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

ZUCCHINI PIE "MOCK APPLE PIE"

Steps:

• pre heat oven to 400 degrees.
• cook zucchini until tender, drain water well add in salt and lemon juice.
• Add all dry ingredients together mix well. (I added a pinch or two of brown sugar also).
• take and add drained zucchini to the dry ingredients mix well, will be runny but that's ok it will set up.
• Dump filling in 2 9 inch unbaked pie crusts and dot with butter on top add the top pie crust and seal edges make vent holes on top.
• Put into oven at 400 degrees for 40 minutes or until golden brown.

MOCK APPLE PIE I

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.

MOCK APPLE PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie dish with pastry.
• In a large saucepan, combine water and sugar. Cook over high heat until boiling. Put in cream of tartar and reduce heat to simmer. Drop the crackers in, one at a time, and stir until mixture is translucent. Remove from heat and sir in cinnamon, nutmeg and butter.
• Let filling cool, then put into pie crust. Cover with top crust, seal and flute edges. Bake in the preheated oven for 60 to 75 minutes, or until golden brown.

SQUASH ~ MOCK APPLE PIE

Steps:

• 1. AFTER MIXING INGREDIENTS POUR INTO UNCOOKED PIE SHELL AND BAKE IN 375 DEGREE OVEN FOR 45 MINS

MOCK APPLE PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan, combine sugar, water, butter, cream of tartar and cinnamon. Bring to a boil, and continue to boil for 2 minutes.
• Break 16 (double) soda crackers into pie shell. Pour hot syrup over.
• Add top crust, seal and flute edges. Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

MOCK APPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange crackers in pastry-lined pie pan and set aside.
• In medium saucepan, combine water, sugar, and cream of tartar. Stir well and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Stir in vinegar.
• Cool sugar mixture, then pour over crackers. Dot crackers with butter and sprinkle with cinnamon. Cover with second pastry shell. Seal edges and cut steam vents in top.
• Bake in preheated oven for 30 minutes or until crust is golden brown. Cool and serve with ice cream or whipped cream if desired.

MOCK APPLE PIE (ZUCCHINI)

Steps:

• Let stand while preparing crust. Add: 1 Tablespoon vinegar 1/4 cup lemon juice 1/4 cup sugar + cinnamon Dot with butter. Cover with top crust and bake 375° for 1 1/2 hour. Might spill over in oven.

RITZ MOCK APPLE PIE

Steps:

• Combine water, sugar and cream of tartar; bring to a boil.
• Drop in whole crackers and simmer for 5 minute.
• Pour mixture into pie shell; sprinkle with lemon juice and cinnamon.
• Combine all ingredients for topping and sprinkle over pie. Bake at 400 degrees for 15 minute then reduce heat to 350 degrees and continue baking 15 to 20 minutes. Serve warm.

AUNT TOTSY MOCK APPLE PIE

Steps:

• 1. Preheat oven to 425'F. Bake this pie for about 30-35 minutes.
• 2. Put the sugar, cream of tartar and water in a saucepan over medium high heat and bring to a boil, then lower the heat and simmer for about 15 more minutes. Add the lemon rind and juice. Cool.
• 3. Line your pie tin with one of the pie crusts. place the Ritz Crackers in the pie crust. Pour the cooled syrup over the crackers.
• 4. Dot with your butter and sprinkle with the spices.
• 5. Put the other pie crust on top. Trim and flute the edges. Put a couple of slits in the top to let the steam out.
• 6. Bake until the crust is crisp and golden. It is recommended you put this pie into the fridge to cool before eating, it tastes much better cool.
• 7. Top with your favourite whipped topping, a slice of cheese or a la mode. It's up to you.
• 8. I had mine with a tall glass of milk and it was so delicious.
• 9. Enjoy!

MOCK APPLE PIE

Steps:

• 1. In a bowl mix together, the sugar, cornstarch, cream of tartar, cinnamon and nutmeg. Set this aside.
• 2. In a large saucepan, add the apple juice and water. Bring juice and water to a full rolling boil, over medium to medium high heat; stirring the pan occasionally.
• 3. Once the juice and water has come to a rolling boil, gradually stir in the sugar mixture. Then reduce the heat to a low simmer, and continue cooking the mixture for 15 minutes; stirring the pan frequently.
• 4. After the 15 minutes of cooking time, remove the pan from the heat, and set this aside to cool, for 35 minutes. Now add the lemon juice to the pan, and stir.
• 5. Unroll one of the pie crusts, and sprinkle the teaspoon of flour over one side of the crust. Place the flour side crust down into the pan. (This will prevent the crust from sticking to the pan.)
• 6. Coarsley crush all the crackers into the pie crust.
• 7. Using a large spoon, gradually pour the juice/sweetened sugar mixture over the cracker crumbs; then dot the pie with pieces of butter ( the 2 tablespoons).
• 8. Unroll the remaining pie crust, and place it over the pan. Seal and flute the edges. Slit top crust to allow steam to escape. (Instead of making slits ontop the pie, I used a small cookie cutter, a 1-1/2 inch gingerbread cookie cutter, to cut and decorate the top pie crust. I did this after I unrolled the 2nd pie crust, and before placing it over the pie to seal and flute the edges.)
• 9. Sprinkle a bit of granulated sugar over the pie.
• 10. Bake pie in a preheated 425 degree oven for 30 minutes. (I did place a pie crust shield ontop the pie before placing it in the oven, but only for the first 15 minutes of baking time.)
• 11. After removing baked pie from the oven, let it sit too cool slightly, before slicing. This pie does taste best if served warm.
• 12. Note: Refrigerate any remaining slices. I reheated the remaining slices (each slice separately) in an 850 watt microwave oven for 3 minutes on power level 4.

MOCK APPLE PIE

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.

MOCK APPLE PIE (NO APPLES) RECIPE - (4.5/5)

Steps:

• In a heavy, 2-quart saucepan, stir together the sugar and cream of tarter; slowly whisk in the water. Bring to a boil over medium-high heat; then reduce heat to medium/medium-low and simmer (slightly bubbling) for 15 minutes, stirring frequently. Remove syrup from heat and whisk in lemon juice and 1/4 teaspoon apple pie spice; set aside to cool. (I set the pot of syrup in a sink of ice and water until cool, stirring frequently.) Preheat oven to 400°F. Meanwhile, place the broken crackers in the unbaked pie crust; then carefully, pour the cool syrup over the crackers. Dot top of pie with small cubes of butter, then sprinkle with apple pie spice. Bake for 20 minutes. While pie is baking, mix together all the Crumb Topping ingredients until crumbly. After pie has baked for 20 minutes, remove it from oven and sprinkle with the crumb topping. Return to oven and continue baking another 15 to 20 minutes, until pie is set and golden brown. (If browning too fast, tent the pie with foil or reduce oven temp to 375°.) Cool pie on wire rack. Serve at room temperature or chilled with vanilla ice cream or Cool Whip.

MOCK APPLE PIE

Steps:

• 1. Mix all ingredients together in a bowl. Let sit for 10 minutes.
• 2. Pour the apple mixture into an unbaked pie shell. Dot the top with butter (about a half a stick). Put a top crust on. Make slits in top for steam to escape.
• 3. Bake in preheated 400 degree oven for 35 minutes. Or until bubbly and golden brown. Be watchful so it doesn't burn.