Use your favorite pie crust recipe to make enough pastry for an 8-inch double crust pie, or use 2 frozen pie shells; thaw them and use one for the bottom and one for the top.
20 salted soda crackers
1/4 to 1/2 c softened butter
1 1/2 c cold water
1 1/2 c sugar
3 T lemon juice
1 t cinnamon
1/2 t nutmeg
1 1/2 t cream of tartar
Preheat oven to 450 degrees.
Butter the soda crackers, put buttered crackers in saucepan and break them up into fairly large pieces with a wooden spoon.
Add water, sugar, lemon juice, cinnamon, nutmeg, and cream of tartar. Give everything a good stir with your spoon and bring mixture to boil over med to high heat on stovetop.
Once the boil has been reached, turn down the heat and simmer for exactly 2 minutes.
Set the saucepan aside on a cold burner.
Divide piecrust dough in half and roll out bottom crust large enough to line pie plate.
Pour the soda cracker mixture into the lined pie plate and cover it with the top crust. Crimp the edges together. Cut a couple of slits in the top crust to let out the steam while pie bakes..
Bake the pie at 450 degrees fpr 15 to 20 minutes, or until the top crust is nicely browned.
Cool and serve.
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