Chemical Apple Pie (No Apple Apple Pie) Recipe

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Recipes.net Team March 20, 2020

This is an old chemistry lab experiment to teach the limits of human senses. It is a recipe for apple pie made without apples. It has all the characteristics of an apple pie with apples. If you didn’t know better, you’d think that there really were apples in it.

How To Make Chemical Apple Pie (No Apple Apple Pie)

  • 1 pastry (for a 9 inch double crust pie)
  • 2 cup water
  • 1 1/2 cup white sugar
  • 1 1/2 tsp cream of tartar
  • 25 buttery round crackers
  • 1/2 tsp ground cinnamon
  • 2 tbsp butter
  1. Preheat oven to 450 degrees. Roll out pastry and set aside. Bring water to a boil in a large saucepan.

  2. In a small bowl mix together sugar and cream of tartar. Add mixture to boiling water.

  3. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir. Pour cracker mixture into pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter or margarine.

  4. Cover with top pastry. Seal edges and cut steam vents in top.

  5. Bake in preheated oven for 30 minutes, until crust is golden brown. May need to cover top pastry partway through baking to prevent over-browning.

How To Make Chemical Apple Pie (No Apple Apple Pie)

0 from 0 votes
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves:
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Ingredients

  • 1 pastry , for a 9 inch double crust pie
  • 2 cup water
  • 1 1/2 cup white sugar
  • 1 1/2 tsp cream of tartar
  • 25 buttery round crackers
  • 1/2 tsp ground cinnamon
  • 2 tbsp butter

Instructions

  1. Preheat oven to 450 degrees. Roll out pastry and set aside. Bring water to a boil in a large saucepan.

  2. In a small bowl mix together sugar and cream of tartar. Add mixture to boiling water.

  3. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir. Pour cracker mixture into pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter or margarine.

  4. Cover with top pastry. Seal edges and cut steam vents in top.

  5. Bake in preheated oven for 30 minutes, until crust is golden brown. May need to cover top pastry partway through baking to prevent over-browning.

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Nutrition

  • Calcium: 22mg
  • Calories: 324kcal
  • Carbohydrates: 63g
  • Fat: 7g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 130mg
  • Protein: 3g
  • Saturated Fat: 2g
  • Sodium: 290mg
  • Sugar: 38g
  • Vitamin A: 125IU
Nutrition Disclaimer
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