Cracker Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, combine the broken soda crackers, water, tartaric acid, and sugar, and mix well until combined.
Assemble and bake
Pour the mixture into one of the pie crusts.
Cover with the second pie crust and seal the edges.
Bake for 30-35 minutes or until golden brown.
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
- Soda crackers
- Absorb the water and break down into the filling, giving it body and a thick texture.
- Sugar
- Adds sweetness and helps give the filling its set and body as it bakes.
- Tartaric acid
- Adds a sharp acidity that balances the sweetness of the filling.
- Water
- Provides the moisture that dissolves the sugar and softens the crackers into the filling.
- Pie crusts
- Form the enclosing shell that holds the filling and browns in the oven.
The step that matters
Bake until golden brown. The filling thickens and sets only as it heats through, so pulling the pie early can leave it runny. Browning of the crust is a sign the pie has baked long enough.
“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.
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