Pastry for a 9 inch double crust pie
36 Ritz crackers
2 c. water
1 c. sugar
1 c. brown sugar
2 tsp. cream of tartar
2 tbsp. lemon juice
Grated rind of 1 lemon
2 tbsp. butter
Cinnamon to taste (optional)

Preheat oven to 425 degrees. Roll out half of the pastry and fit it into a 9 inch pie pan. Break the crackers coarsely into the pastry-lined pan. Combine the water, sugars, and cream of tartar in saucepan; boil gently for 15 minutes. Add the lemon juice and rind; let cool. Pour the mixture over the crackers. Dot with butter; sprinkle with cinnamon if desired. Roll out the remaining half of the pastry and cover the cracker mixture. Trim and flute the edges. Cut slits in the top crust to let steam escape. Place in the oven and bake 30 to 35 minutes until crisp and golden. Serve warm or at room temperature. Makes 6 to 8 servings. (Adapted from "the Side and Back Panel Cookbook" edited by Craig T. Norback.)