Cracker Pie
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Dissolve the tartaric acid in the water.
In a bowl, combine the crackers, sugar, and the tartaric acid water.
Mix well until the crackers are softened.
Bake
Pour the mixture into a pie dish.
Bake in a 400°F (200°C) oven until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Crackers
- Provide the bulk and starch that soften and thicken into the pie's body.
- Sugar
- Adds sweetness and helps the filling set as it bakes.
- Tartaric acid
- Adds a sharp, tangy acidity that balances the sugar.
The step that matters
Mix well until the crackers are softened. If the crackers are not fully softened and evenly blended into the liquid, the filling will bake with dry, gritty pieces instead of a smooth, uniform set.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More cracker pie recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.