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Instructions |
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Mix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min or until mixture is reduced to 1 1/2 cups. Stir in zest and juice; cool 30 min.
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Heat oven to 425 Roll out 1 crust on lightly foured surface to 11 inch circle; place in 9 inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter and cinnamon.
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Roll out remaining crust to 10 inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
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Bake 30 to 35 min or until golden brown - Cool.
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Suggestions |
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Sprinkle 1/2 c each chopped walnuts and semi-sweet choclate chunks over cracker crumbs before covering with sugar syrup.
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Originally Submitted
10/21/2011
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