No Apple Apple Pie
This No Apple Apple Pie uses crackers instead of apples for a fun and surprisingly tasty food science experiment for kids! Sugar, cinnamon, lemon, and cream of tartar transform simple crackers into a filling that tastes surprisingly similar to classic apple pie.
Servings: 8 slices
Ingredients
- 1 package refrigerated pie crusts 2 crusts
- 30 - 35 round buttery crackers
- 2 cups water
- 1 1/2 cups granulated sugar
- 2 teaspoons cream of tartar
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
Instructions
- Preheat the oven to 425°F. Place one pie crust into a 9-inch pie plate.
- Add the water, sugar, and cream of tartar to a saucepan. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2–3 minutes.
- Stir in the lemon juice.
- Break the crackers into large pieces and gently add them to the saucepan. Spoon the liquid over the crackers until they begin to soften, being careful not to stir them into crumbs.
- Spoon the cracker mixture into the prepared pie crust. Sprinkle evenly with cinnamon and dot the top with butter.
- Place the second pie crust over the filling. Trim and crimp the edges, then cut several small slits in the top crust to allow steam to escape.
- Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges of the crust loosely with foil if they begin to brown too quickly.
- Allow the pie to cool for at least 1 hour before slicing. The filling will continue to thicken as it cools.
Notes
For the best apple-like texture, break the crackers into large pieces rather than crushing them.
Let the pie cool before judging the final texture. The filling will be much softer and more syrupy while it's hot.
For an extra food science challenge, serve this alongside a traditional apple pie and have kids conduct a blind taste test!