Pastry for 2 crust 8 inch pie
20 saltine crackers
1 1/2 c. sugar
1 1/2 tsp. cream of tartar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 1/2 c. water
1 tbsp. lemon juice
1/2 tsp. grated lemon peel
2 tbsp. butter

Line 8 inch pie pan with pastry. Break crackers into pan. Combine sugar, cream of tartar and spices in saucepan. Add water. Bring to boil. Lower heat, cook to 236 degrees or soft ball stage. Remove from heat. Stir in lemon juice and peel. Pour over crackers. Dot with butter. Cover with top crust. Trim edges, flute (do not prick top!). Bake at 425 degrees for 20 to 25 minutes. Cool.