Pastry for 2-crust 9" pie
36 Ritz crackers, crushed to crumbs (coarse)
2 c. water
2 c. sugar
2 tsp. cream of tartar
2 tbsp. lemon juice
Grated rind from 1 lemon
2 tbsp. butter
1/2 tsp. cinnamon

No apples needed.

Roll out half the pastry and line a 9" pie plate. Place crackers in the prepared crust. In saucepan, over high heat, heat water, sugar and cream of tartar to a boil, simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry, place over pie. Trim and flute edges to seal. Slit top crust to allow steam to escape. Bake at 425 degrees for 30 to 35 minutes or until crust is golden brown. Cool completely.