pastry for 2- 9" pie crust (see next blog post for my favorite homemade crust)
36-45 RITZ crackers (coarsely broken, about 1 3/4 c.)
2 c. sugar
2 tsp cream of tartar
grated peel of 1 lemon
2 T lemon juice
2 T butter (or marg)
1/2 tsp ground cinnamon
Preheat oven to 425 F. Roll out half of the pastry and place in 9" pie plate. Place cracker crumbs in crust; set aside. Note: There will only be enough crumbs to be about 1/2 full. Don't worry, it'll grow as it cooks.
The original recipe calls for 36 crackers, I use 42-45.
Mix sugar and cream of tartar in medium saucepan. Gradually stir in 1 3/4 c. water until well blended. Place on stove and bring to boil on high heat. Reduce heat to low, simmer for 15 min. Take it off of the stove and add lemon peel and juice. Let cool (when tested, it should not be too hot to touch, but doesn't have to be room temperature). Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim and seal the edges. Slit the top crust in a few places to allow the steam to escape while baking.
Bake 30-35 min or until crust is crisp and golden. Cool completely. Serve with vanilla ice cream.
See my best pie crust recipe as the next entry.