Saturday, October 4, 2014

Mock Apple Pie

This is another Hannah Swensen Mystery--Key Lime Pie recipe.  It just sounds so interesting!

Ingredients:
Preheat oven to 450 degrees F., rack in the center position 
Yes, that’s four hundred and fifty degrees F. and not a misprint. 
Use your favorite piecrust recipe to make enough pastry for an eight-inch double crust pie. *** 

Assemble the following ingredients: 
20 salted soda crackers 
¼ to ½ cup softened butter 
1 ½ cups cold water 
1 ½ cups white (granulated) sugar 
3 Tablespoons lemon juice (freshly squeezed is best) 
1 teaspoon cinnamon 
½ teaspoon nutmeg 
1 ½ teaspoons cream of tartar 

Directions:
Butter the soda crackers (I ended up using just a bit over a quarter-cup of butter to do this), put the buttered crackers in the saucepan, and break them up into fairly large pieces with a wooden spoon. 
Add the water, sugar, lemon juice, cinnamon, nutmeg, and cream of tarter. 
Give everything a good stir with your spoon and bring the mixture to a boil over medium to high heat on the stovetop. 
Once the boil has been reached, turn down the heat and simmer for exactly two minutes. 
Set the saucepan aside on a cold burner. 
Divide your piecrust dough in half and roll out the bottom crust large enough to line an 8-inch pie plate. 
Pour the soda cracker mixture into the lined pie plate and cover it with the top crust. 
Crimp the edges together. 
Cut a couple of slits in the top crust to let out the steam while the pie bakes. 
Bake the pie at 450 degrees F., for 15 to 20 minutes, or until the top crust is nicely browned. 
Cool and serve. 

Jo’s Note: This pie has fooled everyone every single time I’ve served it!

Lisa says she likes this pie best with vanilla ice cream. Herb prefers it with cinnamon ice cream. Lisa’s dad likes to accompany it with a slice of sharp cheddar . Herb’s mom likes hers with sweetened whipped cream.

Fluke, Joanne (2008-02-01). Key Lime Pie Murder (Hannah Swensen Mysteries) (pp. 112-113). Kensington Publishing Corp. Kindle Edition.

No comments:

Post a Comment