Ritz Cracker Mock Apple Pie
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This Ritz Mock Apple Pie is the recipe I have trusted for years for capturing the authentic flavor and texture of real apple pie. The filling turns into a tender syrupy layer that slices beautifully, while the topping bakes up crisp and buttery. With my easy steps, this pie consistently turns out with the same classic taste so convincing most people never guess it is made without apples.
Ritz Cracker Pie Recipe
Nothing could be better than baking an apple pie without all the peeling and prep. My Ritz Mock Apple Pie has all those same cozy flavors but made in a quicker and much easier way than traditional apple pie. It has a glossy apple like filling and a buttery topping that adds just the right amount of crunch.
I’ve baked this pie for years and worked out the small details, ensuring the texture turns out exactly the way it should every time. My secret is letting the crackers simmer just long enough to take on that sliced apple-style bite, while keeping the pieces large enough to hold up while baking. With only a handful of simple ingredients, this pie tastes just as delicious as the classic.
Why My Ritz Apple Pie Recipe Is the Best
- I quarter the cracker pieces instead of crushing them. This allows them to bake into soft apple like layers that hold their shape without turning mushy.
- With the ideal combination of ingredients, my filling recipe thickens beautifully with the perfect sweet and tangy balance of flavor.
- I tested baking times to make sure the crust browns evenly and the topping gets crisp without overcooking the delicate filling.
Ingredients to Make My Ritz Mock Apple Pie
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
For the Filling
- Hot water – Helps dissolve the sugar, creating the base of the syrup.
- Granulated sugar – Sweetens the filling and helps the syrup thicken as it cools.
- Cream of tartar – Works with the sugar to create a glossy syrup.
- Lemon juice – Adds brightness and keeps the sweetness from tasting heavy.
- Ritz crackers broken into quarters – Adds the apple-like texture.
- Unbaked 9-inch pie crust – Bakes golden and holds the filling without extra steps.
- Ground cinnamon – Adds warm classic apple pie flavor.
- Unsalted butter – Melts into the filling and adds richness.
For the Topping
- Ritz crackers – Create a crisp buttery layer that replaces a crumble topping.
- Brown sugar – Adds sweetness and caramel flavor that toasts nicely in the oven.
- Ground cinnamon – Blends with the sugar to give the topping a warm apple pie flavor.
- Melted butter – Coats the crumbs so the topping bakes crisp and flavorful.
Substitutions or Variations
- Forgot the lemons? You can use a small splash of apple cider vinegar instead.
- Prefer a stronger spice flavor? Swap the cinnamon for apple pie spice.
- Don’t have Ritz crackers? You can use club crackers or any buttery cracker instead.
- Prefer a homemade crust? My homemade pie crust is easy to make and can be used instead of store-bought.
How to Make My Mock Apple Pie
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
Make the Filling
- Preheat the oven to 425° F. In a medium saucepan, combine hot water, granulated sugar, and cream of tartar.
- Bring to a boil over medium-high heat and boil for 1 minute.
- Add lemon juice and quartered Ritz crackers. Do not stir. Let the mixture boil gently for 2 minutes, then remove from heat.
- Pour the mixture into the unbaked pie crust.
- Sprinkle with ½ teaspoon cinnamon and dot with small pieces of butter.
Make the Topping
- In a small bowl, combine crushed Ritz crackers, brown sugar, and cinnamon.
- Stir in melted butter until evenly coated and crumbly.
- Sprinkle the topping evenly over the pie filling.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling.
- Cool completely at room temperature before slicing.
- Don’t crush the crackers completely – quartering them helps create the apple texture.
- Let the pie cool fully before slicing – so the syrup in the filling thickens and slices cleanly.
- Check for bubbling around the edges – this is a key sign the syrup has thickened and the pie is ready to come out.
- Place the pie on a baking sheet – to catch any bubbling syrup as it bakes.
- Serve with whipped cream or a scoop of vanilla ice cream – like you would for classic apple pie.
FAQs
It really does and the texture even mimics tender baked apples, especially after the pie cools and the syrup sets.
You can omit the topping and bake this pie with the filling. It will form its own crust on top without the topping.
You can and the pie actually slices even better after it rests. You can make it the day before and store it in the refrigerator until serving.
Lay a piece of foil loosely over the pie during the final minutes of baking to prevent overbrowning.
Storage Instructions
- Refrigerate – Keep the pie covered in the refrigerator for up to three days. The filling firms even more as it chills, which makes slicing clean and easy.
- Freeze – Wrap individual slices in a zip-top bag for up to one month. Keep in mind that the topping can soften slightly once frozen and thawed.
- Reheat – Warm slices in a low oven until the chill comes off. This keeps the filling smooth and prevents the topping from becoming overly soft. Avoid the microwave, as it can cause the syrup to loosen too much.
More Pie Recipes
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Ritz Mock Apple Pie
Ingredients
- 1 cup hot water
- 1 ½ cups granulated sugar
- 2 teaspoons cream of tartar
- juice of ½ lemon about 1 tablespoon
- 24 Ritz crackers broken into quarters (do not crush)
- 1 unbaked 9-inch pie crust store-bought or homemade
- ½ teaspoon ground cinnamon
- 1 Tablespoon unsalted butter cut into small pieces
Topping:
- 1 cup crushed Ritz crackers
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- ⅓ cup melted butter
Instructions
- Preheat the oven to 425° F.
- Prepare the filling: In a medium saucepan, combine hot water, granulated sugar, and cream of tartar. Bring to a boil over medium-high heat and boil for 1 minute.1 cup hot water, 1 ½ cups granulated sugar, 2 teaspoons cream of tartar
- Add lemon juice and quartered Ritz crackers. Do NOT stir. Let the mixture boil gently for 2 minutes, then remove from heat.juice of ½ lemon, 24 Ritz crackers
- Pour the mixture into the unbaked pie crust. Sprinkle with ½ teaspoon cinnamon and dot with small pieces of butter.1 unbaked 9-inch pie crust, ½ teaspoon ground cinnamon, 1 Tablespoon unsalted butter
- Make the topping: In a small bowl, combine crushed Ritz crackers, brown sugar, and cinnamon. Stir in melted butter until evenly coated and crumbly.1 cup crushed Ritz crackers, ⅓ cup brown sugar, ½ teaspoon ground cinnamon, ⅓ cup melted butter
- Sprinkle the topping evenly over the pie filling.
- Bake for 30–35 minutes, or until the crust and topping are golden brown and the filling is bubbling.
- Cool completely at room temperature before slicing. This helps the syrup set for clean slices.
Nutrition
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