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1. Preheat oven to 425 F.
2. In first pie crust, place broken crackers in bottom.
3. In small saucepan, bring water, sugar, and cream of tartar to a boil and gently boil 15 minutes.
4. Remove from heat and cool completely.
5. Add lemon juice and zest to sugar mixture. Stir to combine.
6. Pour syrup over crackers.
7. Dot filling with butter and sprinkle with cinnamon.
8. Cover filling with top crust and flute edges decoratively.
9. Cut several slits in top crust using sharp knife.
10. Bake 30 minutes or until crust is golden brown.
11. Remove from oven and place on cooling rack. Cool 10 to 15 minutes.
12. Place pie in refrigerator for at least 2 hours before serving.
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