Easy old-fashioned mock apple pie is a cozy, nostalgic classic that captures the incredible flavor of traditional apple pie, but without the actual apples!
So, why mock apple pie?
Old-fashioned, quaint mock apple pie is terrific for anyone who doesn't like cooked apples but loves pie and the warm and cozy taste of autumn.
This historic recipe uses basic pantry ingredients that you can simply pick up at any grocery store.
It's a simple, budget-friendly, unique dessert that goes well with your favorite hot or cold drink and makes a wonderful, comforting treat after a long, busy day or on a cold weekend morning.
If you want to make this recipe dairy-free, just use dairy-free crackers and pie dough. In fact, if you do that, this recipe will be vegan.
A little history
Apples are seasonal, and the trees go dormant from late autumn or early winter and don't bloom again until the spring. Apples are typically ready to be picked by late summer or so.
So, in the mid-19th century, the settlers in North America came up with a substitute for apple pie when apples were out of season. They found that crackers and stale bread soaked in simple syrup (hot sugar-and-water syrup) mimicked the texture of cooked apple slices.
So, they added cream of tartar or lemon juice to recreate the acidity of real apples and apple pie spice and created mock apple pie.
Families also used this technique during the Great Depression when fresh apples were often unavailable or too expensive.
Then, at the end of 1934, Nabisco introduced Ritz Crackers and made them affordable at 19 cents a box. Homemakers quickly realized that these crackers, with their buttery, flakey texture, were a better substitute for apples than those of the original recipe.
Nabisco put the recipe on their box, and it became popular again during World War II rationing.
Frequently Asked Questions (FAQs)
What does mock apple pie taste like?
Mock apple pie has a sweet, warm, and cozy flavor from sugar, cream of tartar, and apple pie spice. While the texture mimics soft cooked apples, the taste relies heavily on the spices, syrup, and acidity rather than actual fruit.
Can you freeze mock apple pie?
Yes, you can freeze a baked mock apple pie. Let it cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze it for up to 2 to 3 months. Thaw before reheating.
Is this mock apple pie recipe vegan or dairy-free?
By default, this recipe is neither vegan or dairy-free, but if you use dairy-free crackers and pie crust, then it will be both.
Why is it called mock apple pie if there are no apples?
It is called mock apple pie because it mimics the texture, tartness, and flavor of a traditional apple pie using alternative ingredients like crackers, cream of tartar, and warm spices when fresh apples are unavailable.
Do I need to cool the mixture before pouring it into the pie crust?
It's best to let the mixture cool down slightly before pouring it into the pie crust. Pouring hot liquid directly into an unbaked pie crust can melt the fats prematurely and ruin the flaky texture of your crust. Let it cool to warm or room temperature as specified in the instructions before filling your pie shell.
What is the difference between white granulated sugar and brown sugar?
The short answer is that while white granulated sugar is just pure sweetness, brown sugar is white sugar with molasses mixed into it.
Here is how that change affects your baking:
- White sugar is neutrally sweet. Brown sugar tastes like rich caramel or toffee.
- White sugar makes things crisp and light. Brown sugar traps moisture, making baked goods (like brownies) dense, soft, and extra chewy.
- Brown sugar is dark and wet; white sugar is dry and clear.
Tip: If a recipe calls for brown sugar and you're completely out, you can make your own by thoroughly mixing a tablespoon of molasses into a cup of regular white granulated sugar, and that will give you light-brown sugar. If you want dark brown sugar, you need to mix in more molasses.
What is cream of tartar?
Cream of tartar (potassium bitartrate) is a dry, powdery acidic salt that is a natural byproduct of winemaking. Among other things, it is used to mimick fruit acidity in recipes like Mock Apple Pie because its sharp, clean tartness mimics the natural citric and malic acids found in fruit.
Equipment to have in your kitchen for general baking on short notice
- a stand mixer, which I use mostly for dough and sometimes for whipping
- a hand mixer (for things that aren't dough and I don't want to mix manually)
- a kitchen scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls (or just large bowls-I have plastic, glass, and metal)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas (really good for when you don't want to leave anything in the bowl)
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
It's also a good idea to keep a variety of spices and other ingredients for last-minute baking needs.
Want to make real apple pie?
Try Homemade Apple Pie!
Easy Old-Fashioned Mock Apple Pie Recipe
Simple to make, warm and cozy apple pie, but without any apples!
Ingredients
- 9” ready-made dairy-free pie shell + additional pie dough to create lattice or a cover for the pie *
- 4 ounces dairy-free soft crackers, crushed (+ another 1 cup for topping - optional)**
- 2 cups sugar (or 1 ½ white + ½ brown) + a little extra for sprinkling (optional)
- 3 teaspoons cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 cups water
Instructions
- Pour water, sugar, and cream of tartar into a saucepan and bring to a boil.
- Lower the heat to medium and add the crackers.
- Mix occasionally until the crackers have melted into the sugar mixture.
- Let cool and pour the mixture into the pie shell.
- Cover with lattice, a layer of pie dough, or the extra 1 cup of crushed cracker, as desired.
- Sprinkle dough with a little granulated white sugar, if desired.
- Protect the sides of the pie with a piece of foil to prevent from cooking sooner than the rest.
- Bake in a pre-heated oven at 350°F until the top has slightly browned and is solid to the touch (approximately 40 minutes).
- Let cool.
Notes
* The top of the pie can be a lattice or a sheet of pie dough (make slits in the top for the air to escape) or just cracker crumbs, as desired. You don't need this if you are going to use cracker crumbs for topping.
**Ritz is a popular cracker for this recipe, or you can use another buttery kind of cracker. You don't need the extra cup for topping if you are going to make a lattice on top from the dough.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gSodium: 73mgCarbohydrates: 49gFiber: 1gSugar: 42gProtein: 1g
