Pastry for 2 crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1 3/4 c. crumbs)
2 c. water
2 c. sugar
2 tsp. cream of tartar
2 tbsp. lemon juice
Grated rind of 1 lemon
2 tbsp. Blue Bonnet butter
1/2 tsp. ground cinnamon
(NO APPLES NEEDED)

Roll out half the pastry and line a 9-inch pie plate. Place crackers in 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, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425 degrees for 30 to 35 minutes or until crust is crisp and golden. Cool completely. Makes 8 servings.

PASTRY:

2 c. flour
1 tsp. salt
1 tsp. vinegar
1 c. shortening
1/3 c. milk

Mix flour, salt and shortening until well blended; add vinegar to milk, mix into flour. Knead to form soft dough. Divide into 2 portions; shape into ball ready for rolling. Dough may be refrigerated for later use. May be re-rolled.

Makes 2 crusts.