Mock apple pie can cut the honey mustard


February 02, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

An apple pie without apple in it was the request of Shirley A. Yost of Longview, Wash., who wrote that "I want a recipe for my husband's favorite pie called 'mock apple pie' and made with Ritz or Hi-Ho crackers which does not use apples at all."

You won't mock this recipe, apples or not. The files bulged with answers for Mrs. Yost. Chef Gilles Syglowski chose one from Barbara W. Tonge of Aberdeen who sent in the original recipe from a Ritz Cracker box "including the old grease spot on it from much use," she wrote.

Tonge's mock apple pie

Makes 6 to 8 servings

pastry for two crust 9-inch pie

1 stack pack Ritz crackers (1 pack equals about 36 crackers or 1 3/4 cups crumbs)

2 cups water

2 cups sugar

2 teaspoons cream of tartar

2 tablespoons lemon juice

grated rind of one lemon

butter or margarine


Roll out bottom crust of pastry and fit into a 9-inch pie plate. Break crackers coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in saucepan; boil gently 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers, dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust. Bake in a 425-degree oven for 30 to 35 minutes until crust is crisp and golden. Serve warm.*

When Joanne M. Frederick of Timonium wrote asking for a honey-mustard salad dressing, she noted, "I'd be willing to experiment but I don't know how or with what to start. Help."

From two Baltimoreans, two different dressing recipes were chosen. One came from Charlene Stevens; the other from Herbert D. Andrews.

Stevens honey-mustard salad dressing1 cup mayonnaise

1/4 cup mustard (preferably Dijon)

1/4 cup oil

1/4 cup honey

3/4 teaspoon vinegar (preferably cider vinegar)

1/8 teaspoon onion salt or minced onion

1/2 teaspoon dried minced garlic or garlic powder

pinch of red pepper

Mix together and add water to thin if desired.

Andrews'honey-mustard dressing

Makes about 3/4 cup

1/2 cup sour cream

1/4 teaspoon dry mustard

1 1/2 to 2 tablespoons honey

1/2 teaspoon grated orange peel

1 tablespoon orange juice

1 teaspoon lemon juice

1 dash of salt

Combine sour cream, mustard and honey; beat well, as much as five minutes, to make it fluffy. Add orange peel and salt. Beat in fruit juices slowly. Chill at least one hour.

Mr. Andrews says this dressing is especially good on fruit combinations.*

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Dale Jeffers of Baltimore is looking for a recipe for a non-dairy chocolate Italian ice. "The simpler the better," she wrote.

* Mary Connelly of Baltimore would like a recipe for preparing corned beef, Jewish style.

* Rochelle L. Owens of Baltimore wants a molasses cookie "like the Archway brand," she wrote.

* Mary Reece of Bend, Ore., is looking for a recipe for scones

that are made with yeast instead of baking powder. She lost her recipe.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Print each clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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