Chemical Apple Pie (No-Apple Apple Pie)

Recipe View Preheat your oven to 450 degrees F (225 degrees C). (Prep time: 5 minutes)

Recipe View On a lightly floured surface, roll out the bottom pie crust. Gently transfer it to a 9-inch pie pan, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively. Set aside. (Prep time: 10 minutes)

Recipe View In a large saucepan, bring 2 cups of water to a rolling boil over high heat. (Prep time: 5 minutes)

Recipe View In a small bowl, whisk together the sugar and cream of tartar until well combined. (Prep time: 2 minutes)

Recipe View Gradually add the sugar mixture to the boiling water, stirring constantly until the sugar is completely dissolved. (Prep time: 1 minute)

Recipe View Add the buttery crackers to the boiling sugar syrup one at a time, ensuring each cracker is submerged. Reduce heat to medium and gently simmer for 3 minutes, without stirring, allowing the crackers to soften and absorb the liquid. (Cook time: 3 minutes)

Recipe View Carefully pour the hot cracker mixture into the prepared pie crust, spreading it evenly. (Prep time: 2 minutes)

Recipe View Sprinkle the ground cinnamon evenly over the cracker mixture. Dot the top with small pieces of butter. (Prep time: 3 minutes)

Recipe View Roll out the top pie crust. Cut a few slits or decorative vents in the crust to allow steam to escape during baking. Gently place the top crust over the filling, sealing the edges to the bottom crust. Crimp the edges decoratively. (Prep time: 10 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, tent it loosely with aluminum foil during the last 10-15 minutes of baking. (Bake time: 30 minutes)

Recipe View Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (Cool time: 2 hours)