Mock Apple Pie Recipe

This Mock Apple Pie Recipe uses buttery crackers, sugar, cinnamon, and lemon juice to create a sweet pie that tastes like the real deal!

this Recipe

If you told me last year that I’d be baking a pie with zero apples and loving it, I’d have laughed. Out loud. Probably snorted a little, too. Because come on, I grew up with apple pies made from apples we picked ourselves—okay, correction—I picked them while my sister complained about bugs and my mom supervised with a thermos of coffee. Point is, real apples were involved.

Fast-forward to a couple months ago. It was one of those days where the weather couldn’t make up its mind—sunny one minute, pouring the next. I was scrolling through an old recipe box from my grandma (the kind where half the cards are stained and curling at the edges), and I found this Mock Apple Pie Recipe. I’d heard about it before—one of those Great Depression-era “make it work” situations—but I never thought it would actually taste good. Or like, anything close to apple pie.

Spoiler: it totally does. My husband took a bite and did that thing where he raises one eyebrow and says, “Wait, there’s no apples in this?” And my kids? They devoured it like it was the last dessert on Earth. I kinda wanted to keep the secret, but honestly, it’s more fun watching people’s reactions when they find out they’ve been eating crackers pretending to be fruit. Welcome to Mock Apple Pie—one of the weirdest and most wonderful recipes I’ve ever made.

Why You’ll Love This Mock Apple Pie Recipe?

You’re skeptical. I get it. I was too. I mean, who in their right mind thinks crackers can be a stand-in for apples? But here’s the thing—this recipe plays tricks on your taste buds. It’s like magic. Kitchen magic. Or, as my grandma might say, “Making something outta nothing.”

What I love most about this Mock Apple Pie Recipe is how simple it is. No peeling apples. No worrying if you sliced them too thick or too thin. You boil some stuff, layer some crackers, bake it, and boom—pie. Plus, if you’re trying to save a buck (who isn’t right now?), this recipe costs next to nothing to make.

Also? It’s a total conversation starter. Serve it at a potluck or family dinner and casually mention, “Oh yeah, no apples in this one.” Watch the confusion. Bask in it. You’ve earned it.

Ingredient Notes:

I’m not saying these ingredients make you a genius for using them… but I am saying people will think you are.

• Water (2 cups) – Not fancy. Just plain old water. It’s the start of our syrupy base.

• White sugar (1 cup) – Classic sweetener. It pulls everything together.

• Cream of tartar (2 teaspoons) – The MVP here. It brings the tang, making you think you’re eating apples. It’s sneaky.

• Buttery round crackers (30 whole crackers) – These soften up and magically mimic the texture of baked apples. They’re weirdly perfect for the job.

• Ground cinnamon (½ teaspoon) – No pie should be without cinnamon, mock or otherwise. It adds warmth and familiarity.

• Lemon juice (1 tablespoon) – Just enough acidity to brighten things up. It helps sell the whole “this is apple pie” thing.

• Pie shell (9-inch) – Go homemade if you’re channeling your inner Martha Stewart, or grab a store-bought one if it’s a Tuesday and you’re tired.

• Crushed buttery crackers (1 cup, for the topping) – For the crumble part. Gives it that golden, crispy goodness.

• Brown sugar (½ cup) – A little depth, a little caramel flavor. You know the vibe.

• More cinnamon (½ teaspoon) – Because… cinnamon. Always more cinnamon.

• Melted butter (⅓ cup) – It holds the topping together and makes it deliciously rich.

How To Make Mock Apple Pie?

When I made this the first time, I was half convinced it wouldn’t work. I was ready with a backup dessert just in case. Turns out… didn’t need it.

Step 1: Heat Things Up

Preheat your oven to 425°F. Trust me, don’t forget this step or you’ll be standing there with a ready-to-bake pie and a cold oven. Not that I’ve done that. (Okay, maybe once.)

Step 2: Make the “Apple” Filling

In a medium saucepan, combine 2 cups water, 1 cup sugar, and 2 teaspoons cream of tartar. Bring it to a boil over medium-high heat. Once it’s going, drop in 30 buttery crackers, whole. Don’t crumble them. Simmer for 5 minutes, giving it a gentle stir once or twice so things don’t get stuck. It’ll look… strange. Like, “what am I doing?” strange. Keep going.

Step 3: Fill the Pie Shell

Pour your “apple” mixture into your 9-inch pie shell. Then sprinkle ½ teaspoon cinnamon across the top and drizzle on 1 tablespoon lemon juice. That little bit of lemon is the trick that makes people think there’s real fruit involved. Like a culinary Jedi mind trick.

Step 4: Make the Crumb Topping

In a small bowl, stir together 1 cup crushed buttery crackers, ½ cup brown sugar, and ½ teaspoon cinnamon. Pour in ⅓ cup melted butter and mix until it’s crumbly. Sprinkle it all over the top of your pie filling. Try not to eat too much of the topping before it goes on the pie. (Guilty.)

Step 5: Bake That Baby

Pop the pie in the oven at 425°F for 15 minutes, then drop the heat to 375°F and bake for another 15-20 minutes. You’re looking for a golden topping and some bubbly action around the edges. And yes, it smells amazing.

Step 6: Let It Cool… A Little

Once it’s out of the oven, let it cool for 10-15 minutes. Unless you like burning the roof of your mouth on molten pie filling, in which case, you do you.

Storage Options:

Honestly, there’s usually not much left by the end of the day. But if you do have leftovers, cover the pie and leave it at room temp for up to 2 days. If you’re stretching it out longer, stash it in the fridge for up to 4 days.

Pro tip: Warm it up before you eat it again. It’s so much better warm. Like, skip-the-microwave-and-pop-it-in-the-oven warm.

And freezing? Ehh… I wouldn’t. The texture of the crackers can get a little funky after a thaw, and life’s too short for weird pie.

Variations and Substitutions:

I love this recipe as is, but sometimes you just need to shake things up.

• Use graham crackers instead of buttery crackers for a totally different flavor.

• Add nutmeg to the filling for a little more spice.

• Swap the crust for puff pastry if you want something flakier (and maybe just a little fancy).

• Go gluten-free by using GF crackers and double-checking your pie crust ingredients.

• Ditch the crust altogether and make it a crumble in a baking dish. No slicing, just scooping.

What to Serve with Mock Apple Pie?

This pie is great solo, but why not make it a party?

• A scoop of vanilla ice cream—classic move. Melty, creamy, perfect.

• Whipped cream—especially if you’re going old school and whipping it yourself.

• Sharp cheddar cheese—yeah, I said it. Apple pie with cheese is a thing, and I’m not sorry.

• Caramel drizzle—because why stop now?

• A cup of hot coffee or tea—perfect for sipping while you plot your next pie deception.

Frequently Asked Questions:

Does it really taste like apple pie?
Honestly? Yeah, pretty darn close. It’s not 100% foolproof—if you’re a hardcore apple pie connoisseur, you might spot the difference. But for most people? Totally convincing.

Can I use gluten-free crackers?
Sure can. Just make sure they’re buttery and have that crisp, flaky thing going on. Some GF brands are better than others, so it might take a little trial and error.

How long does it stay good?
Room temp for a couple of days, fridge for a few more. Just warm it up before serving. Cold pie works, but warm pie wins.

And there you have it! My go-to Mock Apple Pie Recipe, full of fun, flavor, and zero apples. If you give it a try, let me know! Did it fool anyone? Did you make it your own with some crazy twist? I wanna hear all about it.

Drop a comment or send me a pic—I love seeing your kitchen wins (and disasters too… they make for better stories, right?).

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Mock Apple Pie Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

This Mock Apple Pie Recipe combines buttery crackers, sugar, cinnamon, and lemon juice to mimic the flavor and texture of traditional apple pie—without using any apples.

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8 Servings

Ingredients

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For the Pie Filling

• 2 cups water
• 1 cup white sugar
• 2 teaspoons cream of tartar
• 30 whole buttery round crackers
• ½ teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 9-inch prepared pie shell

For the Topping

• 1 cup crushed buttery round crackers
• ½ cup packed brown sugar
• ½ teaspoon ground cinnamon
• ⅓ cup butter melted

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Instructions

 

Preheat the Oven

1. Preheat your oven to 425°F (220°C). Ensure the oven reaches full temperature before baking for consistent results.

Prepare the Pie Filling

1. In a medium-sized saucepan, combine 2 cups water, 1 cup white sugar, and 2 teaspoons cream of tartar. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, carefully add 30 whole buttery round crackers. Continue to boil for 5 minutes, stirring gently to prevent the crackers from sticking together. Remove the saucepan from heat once the crackers have softened.

Assemble the Pie

1. Pour the cracker mixture evenly into the prepared 9-inch pie shell. Sprinkle ½ teaspoon ground cinnamon evenly over the surface, then drizzle with 1 tablespoon lemon juice to enhance the flavor.

Prepare the Topping

1. In a separate bowl, combine 1 cup crushed buttery round crackers, ½ cup packed brown sugar, and ½ teaspoon ground cinnamon. Stir the mixture until well blended. Pour in ⅓ cup melted butter, and mix thoroughly until the topping reaches a crumbly consistency resembling coarse sand.

Top and Bake the Pie

1. Evenly distribute the prepared crumb topping over the filling. Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. After this initial bake, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 to 20 minutes, or until the topping is golden brown and the filling is bubbling slightly at the edges.

Cool and Serve

1. Remove the pie from the oven and allow it to cool for 10 to 15 minutes before serving. This dessert is best enjoyed warm, optionally paired with whipped cream or vanilla ice cream.

Notes

To prepare a gluten-free version of this Mock Apple Pie Recipe, substitute the buttery round crackers with certified gluten-free buttery crackers. Additionally, confirm that your prepared pie shell is gluten-free, as well as any other ingredients such as the brown sugar and ground cinnamon, ensuring no cross-contamination during processing.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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