Cooking time: about 30 minutes
Dietary guidance: v
Pastry crust for 2 piecrusts (top & bottom)
20 - 25 crackers
1 1/2 cups sugar
1 tsp. butter
1 tsp. cinnamon
1 1/2 tsp. cream of tartar
Preheat oven to 450 degrees F. Place 2 cups of water in a pot & heat until it boils. While the water is heating, mix the sugar & cream of tartar in a bowl. Add the mixture to the boiling water, a little at a time, & stir to dissolve completely. Add 20 - 25 whole crackers, one at a time, to the boiling solution. Boil for about 3 minutes but DO NOT STIR! Pour the mixture into a pastry-lined pie pan. Sprinkle a small amout of cinnamon on top of the pie filling Melt the butter & drip it evenly over the filling. Cover with a pastry top. Stick a knife through the top to allow steam to secape. Bake the pie for 30 minutes or until the crust is golden brown. Cool & enjoy.
Cook's Note: Make a lattice top for the pie. It's very nice.
This recipe was from Culinary Arts as a "science" project/experiement.