Chemical Apple Pie (No-Apple Apple Pie)
Have you ever heard of a no-apple apple pie? It may sound like an oxymoron, but this unique dessert is made possible through the use of chemical reactions and clever ingredient substitutions. The recipe for this unconventional apple pie involves using a combination of cream of tartar and apple cider vinegar to mimic the tartness of apples, while also incorporating other flavors and textures to create a pie that closely resembles the classic dish.
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
8
Yield:
1 pie
Ingredients
Directions
Step 1
Preheat the oven to 450 degrees F (225 degrees C).
Step 2
Roll out pastry, place bottom pastry into a pie pan, and set aside.
Step 3
Bring water to a boil in a large saucepan.
Step 4
Mix together sugar and cream of tartar in a small bowl. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
Step 5
Pour cracker mixture into the pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter. Cover with top pastry. Seal edges and cut steam vents in the top.
Step 6
Bake in the preheated oven until crust is golden brown, about 30 minutes. You may need to cover the top pastry partway through baking to prevent burning.
Nutrition Facts (per serving)
456
Calories
21g
Fat
65g
Carbs
4g
Protein
Complement
The process of creating a chemical apple pie involves careful measurements and precise mixing to ensure that the ingredients react in the desired way. By understanding the science behind the flavors and textures of traditional apple pie, chefs and bakers have been able to create a no-apple version that can be enjoyed by those with apple allergies or dietary restrictions. This innovative take on a beloved dessert is not only delicious, but also serves as a testament to the creativity and ingenuity of cooks and bakers who are able to think outside the box and reimagine classic dishes in new and unexpected ways.
