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If you think you’ve seen every vegan dessert twist imaginable, prepare to be surprised. This Vegan Ritz Mock Apple Pie tastes exactly like classic apple pie but there’s not a single apple in it. Instead, the filling is made from humble Ritz crackers, simmered in a sweet lemon-cinnamon syrup that perfectly mimics the flavor and texture of baked apples. It’s nostalgic, resourceful, and shockingly delicious.

🍎 The History of Mock Apple Pie

Mock apple pie dates back to the Great Depression, when home bakers had to stretch ingredients and improvise. Nabisco famously printed the recipe on the back of Ritz cracker boxes in the 1930s, calling it a thrifty alternative to the real thing. During World War II, it made a comeback when apples (and sugar) were rationed again.

Despite its unusual main ingredient, the pie became beloved for one simple reason: it actually tastes like apple pie. The buttery, flaky crackers soften in a tangy-sweet syrup made from sugar, water, lemon, and cinnamon, transforming into a spot-on dupe for baked apples.

While no single baker is credited with inventing the mock apple pie, versions of “mock” fruit desserts existed long before Ritz crackers were introduced. Resourceful home cooks in the 1800s and early 1900s often made pies with crackers or other pantry staples when fruit was out of reach.

The specific Ritz Mock Apple Pie became famous thanks to Nabisco (then the National Biscuit Company), which began printing the recipe on Ritz cracker boxes around 1934, soon after the crackers hit the market. Nabisco’s version standardized the formula we know today and cemented its place in American culinary history as one of the most iconic “back-of-the-box” recipes ever created.

So while Nabisco popularized the dessert, the idea itself grew out of the creativity and resilience of generations of home cooks.

🌿 Making It Vegan-Friendly

Luckily for modern bakers, this old-school recipe translates beautifully into a vegan version. Despite their buttery flavor, Ritz crackers in the U.S. are vegan-friendly, containing no dairy or animal-derived ingredients. Combine that with a vegan butter substitute for the crust and topping, and you’ve got a totally plant-based dessert that doesn’t compromise on comfort or nostalgia.

🧪 Testing & Adjustments

When I first tested the original Ritz Mock Apple Pie recipe (both the vintage Nabisco version and several modern reproductions), one thing became immediately clear. There was way too much liquid and topping for a standard 9-inch pie.

The syrup mixture of 2 cups water and 2 cups sugar completely flooded the pie shell and took far longer to set than intended. Likewise, the topping was overly heavy, masking the delicate, buttery cracker “apple” texture.

So, after several test bakes, I found the sweet spot by reducing the syrup and topping quantities by about one-third giving the pie what I feel is a perfect balance. It still produces that signature gooey, tangy filling but without overflow, sogginess, or excess sweetness.

My tested version:

Fits neatly into a standard 9-inch pie crust (no bubbling over).
Bakes and sets more evenly.
Delivers the same authentic flavor with better texture and presentation.

You’ll still pour plenty of syrup over the crackers and it should look a bit wet before baking, but not so much that it drowns the crust. Once cooled, it sets beautifully into that faux apple consistency everyone remembers.

🥧 Ingredients You’ll Need

Round Ritz crackers or a store brand dupe.
Cream of Tartar (more on that after the jump).
A pie crust (a store bought vegan friendly crust or you could make your own).
Vegan butter.
Lemons, sugar and cinnamon.

🍋 What Cream of Tartar Does

The unsung hero of this quirky recipe is cream of tartar (potassium bitartrate), a mild acid that plays several key roles:

Prevents sugar crystallization: It keeps the boiled sugar syrup smooth instead of gritty as it cools.
Adds gentle tartness: Its acidity balances the sweetness and, with lemon juice and zest, helps create that apple-like tang.
Improves texture: The acid softens the crackers slightly, allowing them to mimic the tender texture of baked apples.

Without cream of tartar, the syrup can be too sweet, too grainy, and not quite as convincing in flavor, so don’t skip it!

🧩 Troubleshooting Tips

If you’ve ever tried making mock apple pie and thought, “There’s no way all this liquid is fitting in that crust,” you’re not alone! Many bakers have noticed the syrup mixture can seem a bit excessive. Here’s how to handle it like a pro:

Don’t panic about the syrup: It’s meant to look a bit soupy before baking as it thickens and sets as it cools.
Using whole layered crackers mimics the stacked shape of apple slices further enhancing the illusion of a real apple pie. Some recipes I’ve read while researching use broken up crackers so you can do that as well if preferred.
This version already reduces the liquid: my scaled-down recipe keeps the filling balanced and prevents overflow.
Let the filling rest before baking: Give the cracker mixture 5 minutes to soak so the liquid absorbs a bit.
Bake on a sheet pan: Even with adjustments, a little bubbling over is normal (and worth it).

✅ Pro tip: Resist the urge to slice while warm as the filling needs time to cool and firm up to that perfect “apple pie” consistency.

💫 Why You Should Try This Recipe

Mock apple pie is more than just a kitchen curiosity, it’s a testament to creativity and resilience. Here’s why it deserves a spot in your recipe rotation:

Nostalgic charm: It’s a bite of history that tastes just as good today.
Surprisingly authentic flavor: The sweet lemon-cinnamon syrup and softened crackers create an uncanny apple-like texture.
Budget-friendly: You don’t need fresh produce or fancy ingredients to make this shine.
Vegan-friendly comfort: All the cozy, buttery flavor of the classic pie, without any dairy or eggs.
Conversation starter: Guests will never guess the secret ingredient until you tell them.

Whether you’re baking it out of curiosity, nostalgia, or sheer love of quirky desserts, this Vegan Ritz Mock Apple Pie is proof that creativity never goes out of style. It’s a perfect conversation piece for the holidays, a fun throwback project for bakers, and a sweet reminder that even pantry staples can make magic happen. Please rate and review if you try it!

Easy Vegan Ritz Mock Apple Pie Recipe (No Apples Needed!)

Recipe by Kreg Sterns

5.0 from 2 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

A clever vegan twist on the classic Depression-era dessert, this Ritz Mock Apple Pie uses buttery crackers, lemon, and cinnamon to create a shockingly authentic apple pie flavor without a single apple in sight!

Cook Mode

Keep the screen of your device on

Ingredients

1 premade vegan 9” pie crust or homemade
40 whole Ritz crackers
1 1/3 cups granulated sugar
1 1/3 cups water
1 1/2 teaspoons cream of tartar
1 tbsp + 1 tsp vegan butter
Zest of one lemon
4 teaspoons lemon juice
1 teaspoon ground cinnamon
Topping
2/3 cup crushed Ritz crackers
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons vegan butter, melted

Directions

Bring sugar, water, vegan butter and cream of tartar to a boil in saucepan uncovered, and lower to a simmer for 10 minutes (it should reduce somewhat and become more of a syrup). Remove from the heat and whisk in lemon zest, juice and cinnamon and blend well. Allow to cool to room temperature. You can speed up this process by placing the mixture in a bowl over another larger bowl filled with ice and water and stir it every so often for about 10 minutes.
Preheat oven to 400°. Place a cold pie crust on a parchment or foil lined baking sheet. Add the 40 whole crackers evenly into the cold pie crust and pour the cooled sugar syrup over the top using a small ladle a little at a time. As soon as you get almost to the top of the edge of the crust stop and let the crackers absorb some of the liquid for about five minutes. In the meantime, make the topping.
Mix all the topping ingredients together in a small bowl.
If the crackers have absorbed some liquid and you have some syrup left, pour some more in until you get almost to the top edge again. You might have some leftover and that’s ok. Add the topping evenly on top by sprinkling it over with a large spoon.
Bake the pie 10 minutes at 400°, reduce to 350° and bake for another 25-30 minutes. If the crust edges are browning too quickly, cover them lightly with foil. Bake until pie filling has set. It shouldn’t jiggle a lot when moved. Cool before serving.
You can heat leftover slices in the microwave if you want it warmed up with a scoop of vegan ice cream or vegan whipped cream. It’s also great at room temp and cold. Leftovers should be refrigerated and can even be frozen if well wrapped.

Recipe Video

Notes

Ritz brand crackers are the gold standard but a store brand buttery cracker dupe should work fine as well.
Serve room temp or warmed up with vegan whipped cream or vanilla ice cream.
You could make this a double crust pie and forgo the crumb topping.
Make sure you start with a cold pie crust. This results in the flakiest crust. If you let it get to room temp, the fat in it can start to leak resulting in a soggy crust.