Ritz Cracker Pie

Geraldine (Gerry) Slemp

This recipe came from my grandmother, Bertha Cochran.  She was born in Kentucky.  Her father was Cherokee and her mother Caucasian. After she married, she moved to Jacksonville, Ohio, a mining town in the southeastern part of the state, just across the Ohio River from West Virginia.  It’s almost a ghost town now.  Just before her sons became teenagers, my grandmother decided the family should move away so her sons, my father and uncle, would not have to work in the mines.  That’s when they moved to Dayton, Ohio, where I was born.

My grandmother made her own noodles and always had a pot of soup beans on the back burner.  I always loved to go to her house on Sundays.  In fact, I always called her Grandma Piece of Pie because she would bake seven pies on Sunday to last the whole week.  My grandfather and uncle always took a piece of pie in their lunches. 

Mock apple pies like this one taste exactly like the real thing.

2 cups water
20 Ritz crackers
1 ½ cups sugar Cinnamon and butter
2 teaspoons cream of tartar
Pie crusts

Put water, sugar, and cream of tartar on to boil.  Put whole crackers in and boil 2 minutes.  Put in unbaked pie shell.  Put cinnamon and butter on top.  Then top crust.  Bake at 450º for 10 minutes, then 350º.

These are the exact words of the recipe.  I have always assumed that you leave it in at 350º just until it is nicely browned.