Buttery Cracker Apple Pie

I have wanted to try making this pie for as long as I can remember but have never done it until this week. I really had a hankering for apple pie but didn't have apples and it snowed this week! But I did have left over crackers from holiday parties last month.

When you read the recipe, you can't imagine how this could be tasty much less taste like apple pie. But it is both! I loved it and it was just what the bourbon caramel sauce I bought at a bazaar needed... <3

Since my husband doesn't like pie, I made a small pie with half the recipe. I know... how can you not like pie??? :)

Prepare one 9" pie shell. You can buy one or make your own using this RECIPE.

Preheat oven to 400.

1 cup water
3/4 cup sugar
2 teaspoons cream of tartar

Bring these to a boil in a saucepan on medium-high heat.

Put 30 whole buttery round crackers (like Ritz or Town House) into the boiling sugar mixture. If the crackers are a bit small, throw in a few extra.

Simmer on medium-low heat for 5 minutes, stirring occasionally. (Trust me... it feels weird but works just fine.)

Gently stir in 1 Tablespoon lemon juice and 1 teaspoon cinnamon.

Let it sit while you make the crumb topping.

26 crackers, crushed into coarse crumbs
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup melted butter

Mix all of the ingredients together.

Pour pie filling into crust and top with crumb topping.

Bake at 400 degrees for 15 minutes. Then reduce oven temperature to 350 and bake for 20 minutes or until crust and topping are golden brown.

Serve warm with vanilla ice cream, whipped cream and caramel sauce, if desired.

Store leftovers in fridge.