During World War II, apples were expensive due to short supply. But apple pie remained the quintessential dessert. Mock Apple Pie became a popular substitute when the recipe was printed on the back of the Ritz Crackers box. Many believe this was the origin of Mock Apple Pie, but it actually traces back to at least 1852, invented by pioneer women as a treat for their children who missed the apple pie they had back east. The recipe is included in Mrs. B.C. Whiting's How We Cook in Los Angeles (1894). Civil War soldiers even used their hardtack rations to simulate apple pies.
The basic recipe is an amazing feat of molecular gastronomy, especially considering the relatively primitive circumstances in which it was invented: The addition of cream of tartar (an acidic compound often used in baking) helps the crackers hold their shape and prevents the syrup from crystallizing. The cream of tartar also breaks down the sucrose in the syrup into glucose and fructose - resembling the sugar content in apples. Also, since Americans associate cinnamon (and lemon to a lesser extent) with apple desserts, the use of both in this recipe tricks the brain into filling in the blank - there's cinnamon and lemon, therefore there must be apples!
Different crackers will yield different results: The high fat content in Ritz crackers makes a dense, buttery filling. Soda crackers hold their shape well, making a striated filling resembling actual apple pie. Saltines yield a light, airy filling.
Before adding the syrup to the crackers, taste it first. If you don't like the
syrup, you won't like the pie. Serving Mock Apple Pie a la mode
improves the results dramatically (especially if the pie is too sweet
for your taste). Finally, make sure to form the crackers into a
mound. A flat pie looks suspiciously fake.
Mock Apple Pie recipe
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*The Fine Print
