2 crust (9-inch) pie
36 Ritz crackers (1 stack)
2 c. water
2 c. sugar
2 tsp. cream of tartar
2 tbsp. lemon juice (fresh lemons)
zest of lemon (grated rind of 1 lemon)
2 tbsp. butter
1/2 tsp. cinnamon

Prepare pastry for two crust pie. Line bottom of 9-inch pie plate with pie pastry. Coarsely crumble Ritz crackers on pastry. Combine and boil the water, sugar and cream of tartar. Boil 15 minutes, gently. Add lemon juice and zest. Cool. Pour over crackers and dot generously with butter. Sprinkle with cinnamon.

Cover with top crust; trim and flute edge. Cut slits in top (6 to 8).

Bake in hot oven at 425°F for 30 to 45 minutes until golden brown. Serve warm or cold. No apples needed!!