MOCK APPLE PIE

Steps:

• 1. In a bowl mix together, the sugar, cornstarch, cream of tartar, cinnamon and nutmeg. Set this aside.
• 2. In a large saucepan, add the apple juice and water. Bring juice and water to a full rolling boil, over medium to medium high heat; stirring the pan occasionally.
• 3. Once the juice and water has come to a rolling boil, gradually stir in the sugar mixture. Then reduce the heat to a low simmer, and continue cooking the mixture for 15 minutes; stirring the pan frequently.
• 4. After the 15 minutes of cooking time, remove the pan from the heat, and set this aside to cool, for 35 minutes. Now add the lemon juice to the pan, and stir.
• 5. Unroll one of the pie crusts, and sprinkle the teaspoon of flour over one side of the crust. Place the flour side crust down into the pan. (This will prevent the crust from sticking to the pan.)
• 6. Coarsley crush all the crackers into the pie crust.
• 7. Using a large spoon, gradually pour the juice/sweetened sugar mixture over the cracker crumbs; then dot the pie with pieces of butter ( the 2 tablespoons).
• 8. Unroll the remaining pie crust, and place it over the pan. Seal and flute the edges. Slit top crust to allow steam to escape. (Instead of making slits ontop the pie, I used a small cookie cutter, a 1-1/2 inch gingerbread cookie cutter, to cut and decorate the top pie crust. I did this after I unrolled the 2nd pie crust, and before placing it over the pie to seal and flute the edges.)
• 9. Sprinkle a bit of granulated sugar over the pie.
• 10. Bake pie in a preheated 425 degree oven for 30 minutes. (I did place a pie crust shield ontop the pie before placing it in the oven, but only for the first 15 minutes of baking time.)
• 11. After removing baked pie from the oven, let it sit too cool slightly, before slicing. This pie does taste best if served warm.
• 12. Note: Refrigerate any remaining slices. I reheated the remaining slices (each slice separately) in an 850 watt microwave oven for 3 minutes on power level 4.