The Great Depression revisited

There is nothing more exciting then being thrown what sounds to be a daunting task at the very last minute. That's what I thought I was dealing with when at 4:30 this afternoon Brandon informs me that tomorrow, TOMORROW is their Great Depression unit celebration for his reading & language arts class. As he's telling me this I vaguely remember seeing an e mail about 3 weeks ago letting me know all the details. I just seem to have forgotten to transcribe this to Novembers calendar.
So here it is, 4:30 and I don't even know what types of things people ate during the Great Depression so off to Google I went. I came across quite a few bread and cake recipes but 99% of them called for raisins (yuck if you ask me) or they omitted milk, eggs or butter and to me that just sounded plain gross. Then I came across this Mock apple pie. Thought to myself this sounds pretty good since I don't have any apples to begin with. I checked over the recipe and I had most everything on it. It seemed all I was lacking was the main ingredient (Ritz crackers) oh and the pie crusts.
I've been known to bake from time to time (kind of religiously at times) and making pie crust from scratch is nothing new for me. BUT why should I do that when I can pay $2.50 and have them chilling in my refrigerator when I need them?
Oh, I forgot to mention- tonight, yeah that's the night I've been planning to make homemade enchiladas, so my kitchen is already in disarray. With chicken boiling and a simmering enchilada sauce I can't escape the kitchen so I ask Derrick to make a commissary run. He took a little longer than I had hoped and he came back with only half of what I needed. Fortunately it was the part I couldn't wing. What he and I failed to remember was the day. The commissary is closed on Mondays so he had to run to the shoppette just to find the crackers.
With my crackers in hand, enchiladas slowly coming together and the thought of having to make 4 pie crusts (because of course I want to try this pie myself too) I ran to my handy dandy friend Mr Google again to find a quick and easy pie crust recipe.
I have several AMAZING cook books but sadly I decided long ago that they would be safer in storage back in the states rather than bringing them to Okinawa with us. Talk about stupid idea. I've gone a good 3 and a half years without MY recipes.
I managed to get dinner served and the pie crusts made just in time to run to the gym with Luke to meet with his new basketball coaches. They seem great by the way. I'm optimistic!
We're home & it's shower time for the boys and back to the kitchen for me. This part was pretty easy. Baking comes natural for me therefore it was pretty relaxing. Well, minus the Derrick asking if I was almost done every 10 minutes part.
The first pie came out of the oven about 45 minutes ago and the second one was about 20 minutes behind it. I couldn't wait to see which was going to look prettier. (Usually the pretty one would go to the school) I cut myself a piece of pie, scooped some vanilla ice cream on top then let Derrick have the first bite. (He and the boys had already had ice cream sundaes for dessert). After seeing his reaction I knew I was in for a treat. Took a bite and Oh my Gosh! it was so good. So good that I'm blogging about it now & even sharing with you the recipe I used.
I am not a huge pie fan & I really do not like pie crusts at all so I thought for sure I'd not like this one that much. Boy was I wrong! I don't know that I'll bake another apple pie again. I mean one that actually calls for real apples.

So here is the recipe but I'll tell you- if you have pie crusts at home use those- it's so much simpler. But if you want to be really really Susie Homemaker then here is the pie crust recipe I used as well.
If you end up trying this pie recipe out please let me know how it turned out for you.
Happy baking!!

EASY PIE CRUST
3 c. flour
1 1/2 c. Crisco
6 tbsp. water
1 egg
1 tsp. salt
1 tsp. vinegar
Mix flour and Crisco until crumbly. Mix remaining ingredients and pour over flour mixture. Knead gently. Roll out and bake at 425 degrees until brown. Makes 4.


Ritz Mock Apple Pie
http://community.tasteofhome.com/forums/t/44025.aspx

The classic pie, featuring Ritz crackers baked in a golden crust, is perfect for the holidays.

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.

Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool.

Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.


Sorry about the flash white washing the ice cream. It's vanilla bean for anyone who really wanted to know. :)