Ingredients
Dough for double-crust pie18 saltines, broken in half1-1/2 cups sugar1-1/4 cups water2 tablespoons lemon juice1 teaspoon cream of tartar1/2 to 1 teaspoon ground cinnamon1/2 to 1 teaspoon ground nutmeg
Preparation
Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate.
Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown, 25-30 minutes. Cool on a wire rack.
