How to make an apple pie from scratch
Fall is approaching, and it’s the perfect time to master your new favorite apple pie recipe. Try these expert-approved tips.

“If you wish to make an apple pie from scratch, you must first invent in the universe.” —Carl Sagan

But this is cool too.

For the more adventurous out there, try some apple pie, sans apples:


  • 1 recipe pastry for a 9 inch double crust pie
  • 2 cups water
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons cream of tartar
  • 25 buttery round crackers
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter


  1. Preheat oven to 450 degrees F (225 degrees C).
  2. Roll out pastry and set aside. Bring water to a boil in a large saucepan.
  3. In a small bowl mix together sugar and cream of tartar. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
  4. Pour cracker mixture into pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter or margarine. 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 overbrowning.
The trick is the cream of tartar, which is derived from tartaric acid. While more commonly associated with wine, tartaric acid is also present in apples and is part of the deceptive apple taste. While not perfect, the apple pie appearance tricks your mind into filling in that last bit of doubt. 
Definitely try it out. Great for a home or school chemistry project, especially with some homemade ice cream!