My great grandmother made this pie. She also made a mock pecan pie that was made with brown beans. She had feed 6 children during the depression and was creative with food. We also had violet, dandelion and honeysuckle jelly. She would make jams and jellies all summer.
+Cathy Pack Your Grandmother sounds like an amazing Lady! Those Jellies sound fairytale like & "magical" as someone else commented. Would love to know the recipe for them :)
Citlalli: Did some searches and Pinterest has a bunch of recipes. Some use all pinto beans, some use part beans, part pecans and 1 I saw uses coconut as well. I'm going to try this with Bush's Baked Bean site recipe.
A little context: according to Google, in the mid 1930s Ritz Crackers cost around 20¢ for a 1 lb box (4 sleeves). Apples cost around 4¢ a pound. So the cost for an apple pie “apple” filling was about 12¢ for the fruit (3 lbs) vs 5¢ for the crackers (one sleeve). Such savings were a big deal at that time. That 7¢ could buy bread, or a trip to the movies. Other staples were more affordable, such as sugar 50¢ for a 10 lb bag, and would have been something already on hand for a low income (but not destitute) family in the midst of the depression.
@Markhh www.in2013dollars.com/1935-dollars-in-2018?amount=1 I would argue that apples were readily available because people could likely barter for them given how common apple trees were. But that argument may only be valid in more rural areas like where I live. So we might predict a difference in what recipe is chosen depending on whether the person lived in a rural or more urban environment. I found a calculator which adjusts for inflation, and one dollar in 1935 was worth about $18.33 in 2018. So according to your figures, a box of Ritz crackers cost $3.67 in today's money.
I'm sure back in the day there *were* 36 crackers per sleeve ... Nabisco has been shaving off about one a decade *and we hadn't noticed* until Detective Emmy started investigating!
I think that there were probably 30 crackers per sleeve, but that the crackers have gotten a little smaller. I've noticed this difference when making my meatloaf in which I use crushed Ritz crackers. I used to use a dozen crackers per pound but now I have to use 15 to make the texture right.
This isn't just with crackers. All packages have shrunk over time. I cook with a lot of older recipes and it's quite obvious when the recipe calls for a particular size can and you look at the standard size for that product today.
I noticed. I live in a house full of bottomless pit growing boy piglets lol. I always try to get the most bang for my buck. I noticed One Year everyone was downsizing their products and yet charging the same price. It was driving me crazy!
I remember when my grandmother made this pie, I couldn't wait to see it when it was finished! It must have been in the fifties, I remember setting on a stool by the counter mama was fixing it at! I'm seventytwo know , and it is a fond memories of mine it stands out
When my Father was in the Army in the early 1960s. My Mother said of course they didn't have A lot of money left for groceries. She had told me that she would make this pie as a special treat every month. My Father recently passed away on 12/11/19. I had to post this in memory of him. Love you Dad!!!
My mom once made this recipe for my dad who was allergic to Fruit. He hadn’t had an apple since he was 12 years old ... he said it was a “slice of heaven” as he never thought he would ever taste an “apple” again. My dad passed 5 years ago, but this video brought back this awesome memory! Thanks!
I read a novel about the wagon trains and one of the characters was making mock apple pie as they couldn’t get apples on the trail. Not sure if the historical accuracy of this but I remember it clearly as I thought a mock apple pie was bizarre and was curious as to what it was . Been filed somewhere in the back of my head for more then a decade.
@@amazingwrldofkaylah8575 There's no such thing as empty calories. Only useful or useless calories - and in this scenerio they're useful - since when shit hits the fan, calories on their own is the most important nutrient.
Hi Emmy... you are such a dear with a very sweet countenance. When I started watching your shows, I savored every minute by paying attention to what you could teach me. I'm a "baby boomer" and in my early years of the 1940s & 50s, I watched my mom and both gramma's cook, bake, etc. So in transition of my generation, I brought a lot of knowledge and experience to teach my 4 daughters. They are all married with cute families. Does life get any better than that? Thank you sweet girl...
I've been cooking for decades, went to culinary school, did the whole Julia Child Mastering the Art of French Cooking thing along with a blog. . . . And yet, you showed me the proper way to zest a lemon! It just goes to show you can always learn new tricks. Thank you! I love your work and your videos.
Funny in Australia a few years back we had a season of junior masterchef. A little girl about 8 or 9 years old was zesting a piece of fruit with the grater on top. One of the host chefs come over and spoke to her about the way she was zesting, and how it was great the zest held by the grater that way. He asked why she grated that way... she answered thats how the instructions in the packet said to use it... ROTFLMAO
This reminded me of the episode of Frasier when Niles askes Frasier if he'd like a piece of the pie Daphne made. "It's mock apple pie." To which Frasier replied, "Well good. Nothing ruins an apple pie like apples." LOL
My mother made mock apple pie often when I was a kid (1960s). I preferred it to real apple pie because Mom never baked the real apples long enough to let them finish cooking.
My neighbor's son was allergic to apples. She made him mock apple pie and I was impressed with the texture. EDIT: I don't think she crushed the ritz and layered them like applie slices.
My brother is allergic for apple and many kinds of fruit, but he can handle citrus fruit. Maybe this mock pie is something I can make for him, does the taste ressemble apple?
It absolutely does taste like apple pie. My Mom made this ALL the time for her 13 children. She grew up in the Depression in a single-mother home. She was lucky however to be living in a small town where people looked out for each other. She didn't know she was poor, and neither for that matter, did we. Mock-apple pie was my favorite; I preferred it to "real" later, because you eat the slice out of your hand! (So, it must have been made with much less liquid. Also, I never tasted any lemon, although I always do when I try to recreate it. Probably could do with much less "lemon input.") When she finally told me it wasn't made with apples, I was in my teens and I called her a liar. (Yeah, I know. I was lucky that my mom redd between the lines. A lot.) Good ol' Mom! Good ol' mock apple pie! (Thank you. Subscribed.) Incidentally Mom did not crush the crackers but used them whole; it made for an interesting "layered look" on the side of the pie piece, and since she always had a top crust, the crackers were never seen as "rounds."
I think my grandma made this recipe with soda crackers. My grandpa got all offended and said "we're not poor!" She got so mad at him, she never made it again, lol
During the second WW in the UK the Ministry of Food developed many many interesting inventive 'mock' receipts. Might be an interesting series to do also.
"Mock Goose And Other Dishes Of The War-Rations Diet" by Stephany Aulenback www.theawl.com/2011/11/mock-goose-and-other-dishes-of-the-war-rations-diet/
I've heard Brits like their apples to "cook down to a fluff" (applesauce?) in pies and other baked goods, unlike Americans (and the French or Dutch who we copied). If so, this must be even more authentic to them, though apples do well in Britain and one would expect Ritz crackers to be more expensive than foraged crab/cider apples. This recipe makes more sense for places like the American Deep South where apples are hard to grow and would be expensive if war rationing disrupted their importation. Southerners I know use dried apples, mayhaws, imported Granny Smiths, or just drop apple pie in favor of peach, blueberry, blackberry, or pecan, which are more suitable to the climate.
Your use of the word receipts is a rarity today in the US anyway. We say recipe, but we used to use the word receipt for recipe about 150 years ago. Nifty.
Erik Johnson yes in many recipes we do like our apples to be “fluffy” as we use Brambly Apples or Cooking Apples which are very sour & floury so we stew them with sugar & water until they’re almost mushy. We also use them chopped raw into pieces or grated in other recipes too.
My mother gave me a recipe book that my grandfather put together with cutout recipes from newspapers, magazines ext. It has the mock apple pie but it's easier. it's 2 cups water, 1 and 1/4 cups sugar 2 teaspoons tartar, mix together and bring to boil. add 20 whole ritz crackers and do not stir for 2 minutes. pour into unbaked pie shell and dot with 1 teaspoon butter, sprinkles with 1/4 teaspoon cinnamon bake 25-30 minutes at 350 degrees fahrenheit. I've made it several times and it always turns out yummy. The first time I made it I couldn't stop laughing because it does taste like apple pie. This version does not have a top crust though.
Crane S my grandma used to make it and I remember it being the best pie I've ever had. But haven't had it since I was 12. I really wish I would've gotten some of her old recipes. And it sounds silly, but she made the best pinto beans. I don't know how that's possible
There is a couple things that make strawberry rhubarb pie fantastic. First, you have to have it warm. Second, you have to have a big scoop of vanilla ice cream with it. OMG my mouth is watering big time. Gotta go bake now. See ya!
I was with some friends in Duluth back in the '80's. we had spent the day moving into the house, and realized we hadn't bought any groceries. It was late enough nothing was open. At the time the whole town shut down at nine. All we had was a loaf of bread, some dry cream of chicken soup and some ritz crackers. My friends were bummed thinking there was nothing to eat. I said no problem I'll make some chicken salad sandwiches. I mixed up the soup put in the crackers to make a paste, and spread it on the bread. Everyone thought it was the best chicken salad sandwiches they ever had. Maybe we were just that hungry, but it really was good.
Did it have salad on it? Like lettuce and tomato or does chicken salad sandwich mean something different in America? I've seen American recipes for salads that are actually Jello so I'm thinking salad can mean something different there? I know what you mean about being hungry and food tastes so good. I remember getting a charity food box and eating slices of white bread with margarine (I usually hate it and prefer butter) and cold baked beans poured out of the tin and they tasted sooo good.
@@em84c In America, the word "salad" by itself always refers to the dish made of leafy greens or other vegetables with dressing, but if you prefix it with something else, it can mean any type of ingredients chopped and mixed together. There is a common type of dish like this where something is chopped up and mixed with mayonnaise, celery, mustard, black pepper and lemon juice, as in chicken salad, egg salad, tuna salad, macaroni salad, potato salad, etc. If this salad is made with a protein like chicken, we will spread it on bread to make a sandwich. There are other kinds of dishes of chopped up ingredients called salad too, like jello salad, bean salad and fruit salad. These don't have anything to do with the leafy green salad.
I had a similar situation with Bisquick and condensed Cream of Chicken soup. I mixed the soup into the Bisquick and formed it into a dough, then portioned it out into muffin pans and baked it. The result was individual chicken biscuits, which actually turned out to be surprisingly good. The next time we got together, I made sure we had plenty of food on‑hand, but everyone requested that I make chicken biscuits again. I hadn't expected (or prepared) for that, so I had no Cream of Chicken Soup. I did have condensed Chicken Noodle soup, so I crossed my fingers and used that instead. Turns out they liked that one even better. It had a stronger chicken taste and the noodles gave the biscuits a nice texture that made it less "bready". After that, I would sometimes make up the Chicken Noodle version myself, as a quick lunch for the next day.
My grandmother told me that back then, they made applesauce pies, so when this recipe was popularized, it may have been the same type of texture people were used to in apple pies.
Elsa Arinaitwe Apple juice and applesauce could be made during the apple season from bruised/fallen apples and/or leftover peels/cores, and it could be jarred and stored, so could theoretically have apple juice/sauce when fresh apples were not available (like in the winter, since people lived on what they could grow on their own land during that season). My mom made tons of stuff from the apple trees in our yard (my whole town was apple orchards at some point, so there are apple trees everywhere)- we had pies and crisps, and she took all the apples that fell on the ground or had bad spots and made dried apples and sauce- applesauce with the peel and core inside is very pink if the peels are red, which I loved.
I love how her recipes always infuse history into the recipes and even her fruit tasting. You are never too old to learn and at 70, I must admit I never gave any thought to what the cream of tartar does and the chemistry of it. Love her videos
Pie crust has always been one of my favorite things! So delicious both cooked and uncooked. My grandmother used to make us snacks with the dough scraps by sprinkling them with cinnamon sugar and rolling them up like a croissant. She called them dofunnies. 😄😄
Oooohhhhh, I remember my mom making this in the late 60's and early 70's... Only she and I knew because my sister, brother and Dad would never have ate it knowing it was ritz. It was one of those great cooking secrets between mom and daughter... ❤️😂❤️
Very good video! I well remember the mock apple pie ads in the Ritz crackers boxes. However, my mom refused to make it because apple pie was cheaper to make! We grew up in the NY [the Big Apple] where (at times) some stores would give away apples that were over-ripe and could not be sold. One time I traveled to Central NY and stopped by an apple farm. The farmer invited me to take a box full of free apples and would have taken more if my travel bag had been larger. On reflection, I am convinced that (depending on what part of the country you live in) real apple pie is likelier cheaper to make than mock apple. But then, location and season may well be factors in this regard.
@@merccadoosis8847 I live near a lot of apple farms in Canada and in the summer you can definitely get free apples or 5 bucks for 20 apples (or something like that).
My paternal grandmother made this during the horribly lean times through the Depression. Meat was a rarity unless one lived on a farm, the small perks came from recipes such as this. She made it for me when I stayed with them for a summer in '68 (I was 9yrs old) - I've never forgotten how good it was. Thanks for posting this video, brings back sweet memories of grandparents long passed.
@@sozuruQ2 keto aint really trash lol and your nutritiom needs to work for you..if carbs dont work for him that much how bout ya keepnyour nutrition in chevk not otjers?😂😂
im super impressed and flabbergasted at this...man the old timers knew how to do it!! and now ill fool my fiance and dad and make this tonight because i have everything it needs AND NO APPLES lol....thanks emmy lots of love sent your way!
I love how natural you are. You don't try to hide "mistakes" from your audience. Watching your videos is like spending time with a friend. Thanks for improving my mood today. 😊
This is amazing! please make more depression-era desserts: WAR CAKE, TOMATO CAKE, COCA COLA CAKE, SOTHERN HOE CAKE, CRAZY CHOCOLATE CAKE without butter, milk, or eggs, NAVY BEAN PIE, POUNDING CHOMEUR, SUGAR CREAM PIE, POTATO CANDY, LAZY DAISY CAKE, MUD HEN BARS, VINEGAR PIE
Lemon meringue/bar pie or apple! My mommom always made the best... I miss her so much, rest in peace♡ Shoutouts to others' wonderful food memories with loved ones too! Cherish them♡
This reminds me of when my great grandmother would tell us about the Great Depression and what they ate and their day to day lives. And her pies. The best pies in town hands down. Probably the state too. No recipe but always perfect. I miss her.
... These would be great to serve seniors who don't have a strong teeth to get through the apples, but still need a nice pie to make the day brighter. >):^]
To bad thoughtfulness would give them a nervous breakdown with all those caves and sugars lol when you give someone that much sugar your only saying I don't like you.
If you were making an apple pie for old people you could just blend or finely chop the apple pieces while having an apple that goes extra soft when cooked.
My favorite pie is cherry... homemade with sour cherries! We had a cherry tree at our first house and I loved making pies with them. But one time I accidentally used the wrong bag from the freezer and we ended up with an entire pie of unpitted cherries 😂😭
Brynn Roemer -Hopefully eaten very very carefully... I freeze cherries with the pits for eating straight out of the freezer, so I just eat around the pit. I imagine that would be a tad difficult with a pie! Maybe tiny one-cherry bites at a time. Advertise it for dieters.
My grandmother was so lazy when it came to cooking she never made a cherry pie she always use unpitted cherries. We simply spit them out while eating the pie XD
I remember my great grandma saying she made a bottle of sherry last a whole year through the depression. Idk if I could do that. It baffles me how they lived with so little XD
There is also the mock pecan pie! I made it on Friday and use the rice crispy instead of the rolled oats method and it was almost identical!! I find it interesting it was still so delicious!
Danielle Radford here’s the link to the recipe I used www.rachaelrayshow.com/recipes/21633_grant_nut_free_pecan_pie/ I used dark corn syrup because I personally think it has more flavor But it doesn’t matter and the rice crispys give you a crunch like pecans do (I also just used premade crust as well) it was a hit !
cream of tartar is a very common ingredient, its just oftentimes disguised as baking powder which is simply baking soda + cream of tartar. If a recipe calls for baking soda it will almost always call for an acidic replacement for the tartar, or use baking powder.
I am so impressed with you. I think that was one of the best tutorials for pie crust making. Your technique is great. I grew up seeing this recipe on Ritz cracker boxes (each sleeve used to have 36 crackers) and thought there must be some mistake. How can you make mock apple pie without apples? I learned even more from you about the cream of tartar. You are such a beautiful person and an excellent teacher. Thank you for sharing with me. I feel inspired. I will have to watch your other videos. This is great stuff.
I've literally been watching this girl non stop since this morning... ..started with baking B&J cookie dough...then tinner....now depression foods.... gonna be a long Sunday :)
emmymadeinjapan This is the same pastry my husband uses, plus he has a super rich version that is basically Shortbread (Scottish Shortbread) that is just used to make Mincepies at Christmas.
Basically wartime wacky cake is a no egg, no butter, no milk cake you mix in the baking pan to conserve rationed items and make as few dishes to wash as possible to conserve water. Most recipes are chocolate, but some variants are other flavours
D B it's basically a cup of fresh or frozen blueberries in a 9 by 9 pan. Top with with sugar and cornstarch, cinnamon. There's a very simple vanilla cake batter that goes over that, then you sprinkle it with sugar and cinnamon, and dumped a cup of hot boiling water over the whole thing. Bake it.
This was my daddy's signature dish...he was so cute when he would bring this pie to a reunion or any other get-together and he would ALWAYS explain how it was made...no matter that he'd told the story many many times to some of these same people...LOL...Oh, I miss my daddy!!!
I don't know if you have ever watched the show Supersizers Go, but in their Wartime episode, they had a whole segment on mock recipes used during WW2 in the UK. Some of them might be neat to recreate like the mock duck made of sausage.
Shawol360 Sausagemeat pies are lovely anyway, my favourite is made with little balls of sausagemeat in a ground pork, veggies and gravy filling, so good!
I loved that episode! When Allegra MacEvity (spelling?) served them the mock meal and Sue was wearing her eyeglasses over the blindfold. And the "sausages" in the Tube. Sue to Giles-" You dont know what's in there...I clipped my toe nails last night, that's all I'm saying.".
quietasamouse That reminds me of my last organic chemistry lab. We were just combining different ethers and esters in their liquid forms, and soon the whole lab smelled like a fruit salad 😂
🎶🎶Just knead it, knead it, No one wants the pie defeated! Showin' how yummy and great is your pie, It doesn't matter if it's apple or lime, Just knead it, knead it!🎶🎶 Yes, I know I'm a dork! Lol! 😂😂😋
Lord help me, I believe I have fallen in love with yet another UA-cam host! I amazed how after being familiar with YT and how it works, and even viewing it on this dinky phone screen, some creators can still make it seem so intimate. Like it's Sunday afternoon and we are experimenting in the kitchen. Liked and subscribed !
My first introduction to this was as a young boy reading the book ‘The Moves Make the Man’. The concept blew my mind and made me realize how much spices and assumed texture play a huge role in food.
I helped make a mock apple pie once. It was a little different. You boiled whole Ritz crackers, you didn't crush them. They have it more of an apple slice texture rather than apple sauce.
You should check out the Little House on the Prairie cookbook for more recipes like this. Any of the recipes from The Long Winter book would be applicable. There is also a mock apple pie made from green pumpkins.
Yes!! I had that book (well all the Little House books) when I was a little girl.. I wish I still had it, but that was a good 25 years ago, so it's probably long gone now :(
Apple pie was made very differently back then, so it would not taste anything like what you think of as apple pie (probably wouldn't be very good, either). It would be cool to see her try it though.
Yes Fantastic And the way she put the accident butter in through the vent holes is so me that is so totally something I would do Great and informative video keep it up
Here in Hungary we have many beloved dishes that originate from poorer times. Like for example “főzelék” that is basically any seasonal veggie cooked and thickened with flour and milk. Ofc nowdays people make it heartier and with extra toppings like sausage, fried eggs or meatloaf.
I've been curious about this for the last 50 years. Thanks. Also, I'm thrilled that an actual young person has a fondness for Strawberry Rhubarb pie. It makes me feel like there's hope for the future.
As someone who has recently discovered that I can no longer have apples due to them containing sorbitol, I am actually going to be trying this recipe this year to see if it fills the gap in my apple pie-loving heart. I also love that you use a butter crust because lard can agitate my digestive system, too, and is not suitable for people who are on a low FODMAP diet.
My grandmother used to make a goulash from when her family had hard times with canned diced tomatoes, any kind of noodles, sliced onions and hot dog rounds. Literally, you cook the noodles in one pan and heat up the other items in another pan and then add them together. To this day my dad has a really hard time eating boiled hot dogs since they lived on it as a child. I actually really like it.
I'm so happy you actually listen to our suggestions! At least 3 times I've made a suggestion then you covered it. So miss Emmy, how about some S.O.S.? 😀
My Mom made this quite a few times when I was a kid. She didn't crumble up her crackers though. She left them whole and layered them and it was the BEST. It was really pretty inside too
I like cherry pie. A town near where I live has an event called Cherry Fest once a year in the summer, usually July, and I always try to go the and pick up a pie and a bag of sweet cherries. Last time I went they even had cherry versions of some sodas, like coca cola.
Strawberry and rhubarb pie is my favorite as well. The rhubarb in our front yard is getting big already, can't wait to harvest it and get some fresh strawberries, yum, yum. 😊 🥧
I think I saw a part of a documentary once, it was during one of the World wars in I think Germeny, they made peach pies out of left over potatos for the crust and the filling was shredded carrots boild with some peach jam.
Just a quick note. I used Ritz Crackers, for the sake of following the recipe. I used APPLE JUICE instead of water, and I added a Teaspoon of Cinnamon, and a 1/4 Teaspoon of Nutmeg to the sugar/syrup boil. As for the amount of the crackers, 36 crackers are WAY not enough in an exactly 9" pie tin. And I DID use a 9" pie tin, no cheating either. How many did I use? 3 WHOLE SLEEVES!!! I didn't crush them because that I'm pretty certain would make it more like chunky apple sauce filling. I just broke them in half. That's it. I dotted it with butter, and baked it according to the directives here. Oh and don't try to cut it while it's "warm". Let it cool off! As for the boiling sugar/water.............bring it to a boil and let it slow boil for a good 5 minutes. That temperature is rising, and that's what thickens it up when it eventually cools off, OR you're going to have a runny pie. Now, I KNOW you don't want liquid at the bottom of your pie. I know, this recipe was originally made for a time when things were tight, but well, if you have the apple juice, use it. If not, just up the cinnamon/nutmeg a little. If you don't have that.....well.....Make a custard pie and be happy.
Apple and rhubarb pies are nice. But my favorite pies are Steak and Cheese or Bacon and Egg pie. We tend to eat more meat pies than fruit pies in New Zealand.
I grew up on this pie and loved it. My mother used to just put her crackers in whole in the lemon sauce and let it absorb the sauce then put it in the pie it was so good. Thanks for bringing back some great memories.
I know a poverty recipe from Eastern Europe called Poor Man's Chocolate. It was from a time when people in rural parts of the Slavic countries couldn't afford actual chocolate, nor was there ready access to it, but they could afford cocoa powder. With the cocoa powder they mixed sugar, ground walnuts from local trees, melted butter, and a pinch of salt, and this was used as an all purpose pastry filling. Poor Man's Chocolate is so deliciously decadent that you would have no idea it was born out of scarcity.
Hey Emmy. In the Netherlands during the Hongerwinter (Dutch famine during WOII) of 1944 and 1945 the Dutch ate tulip bulbs. Maybe that is something you can make a recipe out of.
I just watched a couple videos and immediately subbed. Love the hard times videos, reminds me of the stuff my grandmother used to make. She was born in 1929, so obviously a ton of depression-era dishes were had at my grandparents house. Love your content Emmy!
Yes, this is surprisingly good. My mother used to make it in the 60s. If you made a pie with real apples, but sliced them very thin, you wouldn't be able to tell the difference between that and a Ritz cracker pie. This brought back a lot of memories!
katta salmiakki it is sweet. Not overbearingly sweet. I prefer to let the pies cool for 12-24hrs, because I don't like the way the sugars when heated from the oven make the pies taste sweeter. So I wait until the pie has sat in the refrigerator for 12 to 24hrs before I eat it.
When Grandma made this pie she didn't crush all the crackers, but layered then so they looked like apple slices with some crushed and used coarse to look like chopped apples. Interesting variation throw in some rasians or dried cranberry for added texture and flavor.
"-Hey, I've made you a pie.
-What flavour?
-*P i e* flavour. "
"Specifically, pie for your mouth flavor."
Die potato die.
I've baked you a pie.
Oh boy, what flavour?
Pie, pie, pie.
*asdfmovie nostalgia intensifies*
Nooooo the pie has a gun!
😂😂😂
I like trains..
My great grandmother made this pie. She also made a mock pecan pie that was made with brown beans. She had feed 6 children during the depression and was creative with food. We also had violet, dandelion and honeysuckle jelly. She would make jams and jellies all summer.
Cathy Pack any chances you might share that mock pecan pie recipe with us?
Cathy Pack Those jellies sound so magical!
+Cathy Pack Your Grandmother sounds like an amazing Lady! Those Jellies sound fairytale like & "magical" as someone else commented. Would love to know the recipe for them :)
Never heard of that one but it has protein.
Citlalli: Did some searches and Pinterest has a bunch of recipes. Some use all pinto beans, some use part beans, part pecans and 1 I saw uses coconut as well. I'm going to try this with Bush's Baked Bean site recipe.
A little context: according to Google, in the mid 1930s Ritz Crackers cost around 20¢ for a 1 lb box (4 sleeves). Apples cost around 4¢ a pound. So the cost for an apple pie “apple” filling was about 12¢ for the fruit (3 lbs) vs 5¢ for the crackers (one sleeve). Such savings were a big deal at that time. That 7¢ could buy bread, or a trip to the movies. Other staples were more affordable, such as sugar 50¢ for a 10 lb bag, and would have been something already on hand for a low income (but not destitute) family in the midst of the depression.
markhh - Thanks for clarifying that. My first thought had been that surely apples were cheaper than biscuits and sugar
@@kendrad9933 that was mentioned along with the other stuff...
it's worth noting that 5 cents in 1935, adjusted for inflation, would be about $18 now
@Markhh
www.in2013dollars.com/1935-dollars-in-2018?amount=1
I would argue that apples were readily available because people could likely barter for them given how common apple trees were. But that argument may only be valid in more rural areas like where I live. So we might predict a difference in what recipe is chosen depending on whether the person lived in a rural or more urban environment. I found a calculator which adjusts for inflation, and one dollar in 1935 was worth about $18.33 in 2018. So according to your figures, a box of Ritz crackers cost $3.67 in today's money.
no, it isn't
I'm sure back in the day there *were* 36 crackers per sleeve ... Nabisco has been shaving off about one a decade *and we hadn't noticed* until Detective Emmy started investigating!
I think Tim Tams lose a biscuit once a year. Soon Tim Tams will be invisible 😭
I think that there were probably 30 crackers per sleeve, but that the crackers have gotten a little smaller. I've noticed this difference when making my meatloaf in which I use crushed Ritz crackers. I used to use a dozen crackers per pound but now I have to use 15 to make the texture right.
This isn't just with crackers. All packages have shrunk over time. I cook with a lot of older recipes and it's quite obvious when the recipe calls for a particular size can and you look at the standard size for that product today.
I noticed. I live in a house full of bottomless pit growing boy piglets lol. I always try to get the most bang for my buck. I noticed One Year everyone was downsizing their products and yet charging the same price. It was driving me crazy!
nah it’s pretty general knowledge that packaged crackers and chips have been on a steady decline in amount per package for many years lol
I remember when my grandmother made this pie, I couldn't wait to see it when it was finished! It must have been in the fifties, I remember setting on a stool by the counter mama was fixing it at! I'm seventytwo know , and it is a fond memories of mine it stands out
What a lovely memory :)
Really paints a picture, thanks for sharing :)
Thank you! How was it?
Deborah Buhrman you can’t just not tell us how it tasted XD
Now*?
When my Father was in the Army in the early 1960s. My Mother said of course they didn't have A lot of money left for groceries. She had told me that she would make this pie as a special treat every month. My Father recently passed away on 12/11/19. I had to post this in memory of him. Love you Dad!!!
Aww I tip my hat to his memory!
Sorry for your lost.may your dad rest in peace.
🤍🙏🏼
My mom once made this recipe for my dad who was allergic to Fruit. He hadn’t had an apple since he was 12 years old ... he said it was a “slice of heaven” as he never thought he would ever taste an “apple” again. My dad passed 5 years ago, but this video brought back this awesome memory! Thanks!
Hello 👋 how are you doing
This would be amazing for the apple-intolerants and doctors out there
Why doctors?
Because an apple a day keeps the doctor away lmao
@@lexydietert6873 bahaha I can't believe I didn't think of that. Thanks!
I read a novel about the wagon trains and one of the characters was making mock apple pie as they couldn’t get apples on the trail. Not sure if the historical accuracy of this but I remember it clearly as I thought a mock apple pie was bizarre and was curious as to what it was . Been filed somewhere in the back of my head for more then a decade.
Question: Did the lemon she zested look suspiciously like Lemongrab? I could hear "UNACCEPTABLLLLLE!" as she was zesting him...er, it.
If you think about it, the fact that this is a high-calorie pie would have been seen as a *good* thing during the Depression!
It probably was empty calories that don't sustain you.
@@amazingwrldofkaylah8575 it either empty calories or no calories
@@amazingwrldofkaylah8575 There's no such thing as empty calories. Only useful or useless calories - and in this scenerio they're useful - since when shit hits the fan, calories on their own is the most important nutrient.
@@Adtonius that's the same thing just different words. If it's it empty it's pretty useless.
For anyone doing the poor crust, silicone baking sheets work even better than wax paper for rolling out crusts!
My grandmother used saltines. Broken into quarters and simmered in the sugar/water mixture until they were slightly transparent.
That's so interesting!
Thanks! :)
Ive seen this as a toffee recipe where you add a bit of extra stuff and then let the saltines harden. Something my great grandma taught me.
@@kilara9223 My elderly neighbor used to make that, saltines toffee dessert, yummy!
Hello 👋 how are you doing
Hi Emmy... you are such a dear with a very sweet countenance. When I started watching your shows, I savored every minute by paying attention to what you could teach me. I'm a "baby boomer" and in my early years of the 1940s & 50s, I watched my mom and both gramma's cook, bake, etc. So in transition of my generation, I brought a lot of knowledge and experience to teach my 4 daughters. They are all married with cute families. Does life get any better than that? Thank you sweet girl...
You are a sweet person yourself Siggy Barney. Watching the women in my family and Mom was the way I learned too.
How old were you when you started cooking? I’m just wondering
I’m in my twenties now and my mom is getting older 😔 I’m trying to write down as many of her recipies as possible
This is so wholesome and adorable bless you😽
ok b o o m e r
So many strawberry rhubarb pie lovers. I like your style. 🙌
emmymadeinjapan thank you mom!! :)
When I heard that I was like "Be still, my heart..."
My dad's absolute favorite 😂🖤
my absolute favorite pie!
Eggs were rationed during ww2, so I'd love to see you make a mock egg recipe 😊 Or try out the poor man's cake. As always, love your videos!
I've been cooking for decades, went to culinary school, did the whole Julia Child Mastering the Art of French Cooking thing along with a blog. . . . And yet, you showed me the proper way to zest a lemon! It just goes to show you can always learn new tricks. Thank you! I love your work and your videos.
Thanks for being so openminded. 😊
I also liked that idea, I liked how it kept the zest on top and not falling everywhere.
Jonathan Wheat Julia Child, the greatest chef ever!
Funny in Australia a few years back we had a season of junior masterchef. A little girl about 8 or 9 years old was zesting a piece of fruit with the grater on top. One of the host chefs come over and spoke to her about the way she was zesting, and how it was great the zest held by the grater that way. He asked why she grated that way... she answered thats how the instructions in the packet said to use it... ROTFLMAO
This reminded me of the episode of Frasier when Niles askes Frasier if he'd like a piece of the pie Daphne made. "It's mock apple pie." To which Frasier replied, "Well good. Nothing ruins an apple pie like apples." LOL
That’s exactly what I thought of
It was Sherry that made it for Martin, and YES that scene is exactly why I am here!!!
Evan Degenfelder Amen to that!
I like the crust. Apples too sweet but just a little is perfect with crust.
One of the funniest, nonchalant lines
My mother made mock apple pie often when I was a kid (1960s). I preferred it to real apple pie because Mom never baked the real apples long enough to let them finish cooking.
Crispy apples in apple pie sounds AMAZING I hate mushy foods
My neighbor's son was allergic to apples. She made him mock apple pie and I was impressed with the texture. EDIT: I don't think she crushed the ritz and layered them like applie slices.
Im allergic to apples but not when they are cooked!😊
My mom occasionally made this and she put them in stacks. It gave a little bit more texture and resembled slices.
Greenjewelrysparkle That doesn’t make any sense, but I’m the same way with broccoli and cauliflower
Greenjewelrysparkle maybe you re allergic to something that's on the apples, like a chemical
I was thinking this would be good for people who had an apple allergy.
My brother is allergic for apple and many kinds of fruit, but he can handle citrus fruit.
Maybe this mock pie is something I can make for him, does the taste ressemble apple?
I think if you used the same spices as in apple pie, it probably would.
It's possible, especially if you can pick up Apple Pie Spice. There is also a recipe out there for using zucchini/courgettes as the apple replacement.
It absolutely does taste like apple pie. My Mom made this ALL the time for her 13 children. She grew up in the Depression in a single-mother home. She was lucky however to be living in a small town where people looked out for each other. She didn't know she was poor, and neither for that matter, did we. Mock-apple pie was my favorite; I preferred it to "real" later, because you eat the slice out of your hand! (So, it must have been made with much less liquid. Also, I never tasted any lemon, although I always do when I try to recreate it. Probably could do with much less "lemon input.") When she finally told me it wasn't made with apples, I was in my teens and I called her a liar. (Yeah, I know. I was lucky that my mom redd between the lines. A lot.) Good ol' Mom! Good ol' mock apple pie! (Thank you. Subscribed.)
Incidentally Mom did not crush the crackers but used them whole; it made for an interesting "layered look" on the side of the pie piece, and since she always had a top crust, the crackers were never seen as "rounds."
You're a great sister
@@duubtuub3071 and I think that its better not to crush them as it doesnt have the applesauce effect.
"I got this for $10 because that is how I roll". I love her so much!
I bought the same Cuisinart processor for $50 off eBay this year after my 20 year old one got lost in a move. She got a DEAL!!
@@celestewatson4874 hi Celeste. Do you like dough?
@@RIPToNateDoggIHadToRegulate Gyaaahh! Finish the joke please!?
(╯°ᗝ°) ╯︵ ┻━┻
Lol
She's relatable as hell because I too always forget ingredients and I am glad she actually shows that instead of editing it out
I think my grandma made this recipe with soda crackers. My grandpa got all offended and said "we're not poor!" She got so mad at him, she never made it again, lol
Spidergirl79 who’s him?
@@valeriaperez4578 i don't understand your question
Was it good?
@@historynsuch3723 oh my grandma never made it for us. And i haven't tried making it yet.
@@valeriaperez4578 the grandpa
During the second WW in the UK the Ministry of Food developed many many interesting inventive 'mock' receipts. Might be an interesting series to do also.
"Mock Goose And Other Dishes Of The War-Rations Diet"
by Stephany Aulenback
www.theawl.com/2011/11/mock-goose-and-other-dishes-of-the-war-rations-diet/
I've heard Brits like their apples to "cook down to a fluff" (applesauce?) in pies and other baked goods, unlike Americans (and the French or Dutch who we copied). If so, this must be even more authentic to them, though apples do well in Britain and one would expect Ritz crackers to be more expensive than foraged crab/cider apples. This recipe makes more sense for places like the American Deep South where apples are hard to grow and would be expensive if war rationing disrupted their importation. Southerners I know use dried apples, mayhaws, imported Granny Smiths, or just drop apple pie in favor of peach, blueberry, blackberry, or pecan, which are more suitable to the climate.
SimderZ Yes, post some recipes. I would be interested. Maybe I will post a recipe on UA-cam. Give me a British World War II recipe.
Your use of the word receipts is a rarity today in the US anyway. We say recipe, but we used to use the word receipt for recipe about 150 years ago. Nifty.
Erik Johnson yes in many recipes we do like our apples to be “fluffy” as we use Brambly Apples or Cooking Apples which are very sour & floury so we stew them with sugar & water until they’re almost mushy. We also use them chopped raw into pieces or grated in other recipes too.
My mother gave me a recipe book that my grandfather put together with cutout recipes from newspapers, magazines ext. It has the mock apple pie but it's easier. it's 2 cups water, 1 and 1/4 cups sugar 2 teaspoons tartar, mix together and bring to boil. add 20 whole ritz crackers and do not stir for 2 minutes. pour into unbaked pie shell and dot with 1 teaspoon butter, sprinkles with 1/4 teaspoon cinnamon bake 25-30 minutes at 350 degrees fahrenheit. I've made it several times and it always turns out yummy. The first time I made it I couldn't stop laughing because it does taste like apple pie. This version does not have a top crust though.
Diane C. That sounds good. Could you possible make a UA-cam video where you showed the pages of that recipe book? I love reading things like that
Sounds yummy
Diane C. This is how my grandma, born in 1908, made it and it was very apple pie taste and texture.
I would love it if you made a video of the book. I would love to try this. My generation have barely any knowledge of cooking and it saddens me
Doesn't really sound any easier ... in fact, it sounds like a slight variation of the same recipe!
Show us your Strawberry Rhubarb recipe when you make it?
Video!! Video! Not everything has to be complicated, we love anything with you cooking. I’d love your recipes too
Yes please! Or could somebody please recommend a recipe I should try?
Crane S my grandma used to make it and I remember it being the best pie I've ever had. But haven't had it since I was 12. I really wish I would've gotten some of her old recipes. And it sounds silly, but she made the best pinto beans. I don't know how that's possible
There is a couple things that make strawberry rhubarb pie fantastic. First, you have to have it warm. Second, you have to have a big scoop of vanilla ice cream with it. OMG my mouth is watering big time. Gotta go bake now. See ya!
Hello 👋 how are you doing
I was with some friends in Duluth back in the '80's. we had spent the day moving into the house, and realized we hadn't bought any groceries. It was late enough nothing was open. At the time the whole town shut down at nine. All we had was a loaf of bread, some dry cream of chicken soup and some ritz crackers. My friends were bummed thinking there was nothing to eat. I said no problem I'll make some chicken salad sandwiches. I mixed up the soup put in the crackers to make a paste, and spread it on the bread. Everyone thought it was the best chicken salad sandwiches they ever had. Maybe we were just that hungry, but it really was good.
Did it have salad on it? Like lettuce and tomato or does chicken salad sandwich mean something different in America? I've seen American recipes for salads that are actually Jello so I'm thinking salad can mean something different there?
I know what you mean about being hungry and food tastes so good. I remember getting a charity food box and eating slices of white bread with margarine (I usually hate it and prefer butter) and cold baked beans poured out of the tin and they tasted sooo good.
@@em84c In America, the word "salad" by itself always refers to the dish made of leafy greens or other vegetables with dressing, but if you prefix it with something else, it can mean any type of ingredients chopped and mixed together. There is a common type of dish like this where something is chopped up and mixed with mayonnaise, celery, mustard, black pepper and lemon juice, as in chicken salad, egg salad, tuna salad, macaroni salad, potato salad, etc. If this salad is made with a protein like chicken, we will spread it on bread to make a sandwich. There are other kinds of dishes of chopped up ingredients called salad too, like jello salad, bean salad and fruit salad. These don't have anything to do with the leafy green salad.
I had a similar situation with Bisquick and condensed Cream of Chicken soup. I mixed the soup into the Bisquick and formed it into a dough, then portioned it out into muffin pans and baked it. The result was individual chicken biscuits, which actually turned out to be surprisingly good. The next time we got together, I made sure we had plenty of food on‑hand, but everyone requested that I make chicken biscuits again. I hadn't expected (or prepared) for that, so I had no Cream of Chicken Soup. I did have condensed Chicken Noodle soup, so I crossed my fingers and used that instead. Turns out they liked that one even better. It had a stronger chicken taste and the noodles gave the biscuits a nice texture that made it less "bready". After that, I would sometimes make up the Chicken Noodle version myself, as a quick lunch for the next day.
My grandmother told me that back then, they made applesauce pies, so when this recipe was popularized, it may have been the same type of texture people were used to in apple pies.
Sad times!
When times were tight, my Mum would make fried apple pies with canned biscuits and applesauce.
I love how honest you are about forgetting ingredients
Nabisco... National Biscuit Company... wow I’m an idiot
samiha charles I was also intrigued by that lol cute way they did that though
samiha charles You're not alone, haha.
Same here
I didn't know that either lol!
Pretty clever. I had no idea myself :p
That's so freaky how it really looks like an apple pie😮wow. I thought it would've had some apple juice in the recipe.
Sandra Thompson wth
Me Too...Lol
I think there is something about the tartaric acid that really helps give it an apple-like taste.
Of course if you couldn't get apples you couldn't get apple juice either. But yes it does look like apple pie
Elsa Arinaitwe Apple juice and applesauce could be made during the apple season from bruised/fallen apples and/or leftover peels/cores, and it could be jarred and stored, so could theoretically have apple juice/sauce when fresh apples were not available (like in the winter, since people lived on what they could grow on their own land during that season). My mom made tons of stuff from the apple trees in our yard (my whole town was apple orchards at some point, so there are apple trees everywhere)- we had pies and crisps, and she took all the apples that fell on the ground or had bad spots and made dried apples and sauce- applesauce with the peel and core inside is very pink if the peels are red, which I loved.
Wow these apples you used taste so good what type of apples did you use green?
*ritz crackers*
Came here after watching Buzzfeed's video so that I can learn the history since people say that Emmy's video has more information.
I love how her recipes always infuse history into the recipes and even her fruit tasting. You are never too old to learn and at 70, I must admit I never gave any thought to what the cream of tartar does and the chemistry of it. Love her videos
Pie crust has always been one of my favorite things! So delicious both cooked and uncooked. My grandmother used to make us snacks with the dough scraps by sprinkling them with cinnamon sugar and rolling them up like a croissant. She called them dofunnies. 😄😄
onemooreperson13 the crust is often my favorite part of a pie.
What a great name.
OMG, my grandmother did the same thing without rolling them up, she called them pie dough cookies sprinkling them with cinnamon sugar.
onemooreperson13 my mom makes the same thing 😂
...uncooked? -
Oooohhhhh, I remember my mom making this in the late 60's and early 70's... Only she and I knew because my sister, brother and Dad would never have ate it knowing it was ritz. It was one of those great cooking secrets between mom and daughter... ❤️😂❤️
Ritz puts a recipe on the box that contains only Ritz...now that was a smart marketing team!
Huh?
Companies do that now, too. It's really convenient.
Very good video! I well remember the mock apple pie ads in the Ritz crackers boxes. However, my mom refused to make it because apple pie was cheaper to make! We grew up in the NY [the Big Apple] where (at times) some stores would give away apples that were over-ripe and could not be sold. One time I traveled to Central NY and stopped by an apple farm. The farmer invited me to take a box full of free apples and would have taken more if my travel bag had been larger. On reflection, I am convinced that (depending on what part of the country you live in) real apple pie is likelier cheaper to make than mock apple. But then, location and season may well be factors in this regard.
@@merccadoosis8847 I live near a lot of apple farms in Canada and in the summer you can definitely get free apples or 5 bucks for 20 apples (or something like that).
My paternal grandmother made this during the horribly lean times through the Depression. Meat was a rarity unless one lived on a farm, the small perks came from recipes such as this. She made it for me when I stayed with them for a summer in '68 (I was 9yrs old) - I've never forgotten how good it was. Thanks for posting this video, brings back sweet memories of grandparents long passed.
Me over here on keto watching you make a pure carb pie.
Daark there’s nothing wrong with carbs. Your diet is trash
@@sozuruQ2 keto aint really trash lol and your nutritiom needs to work for you..if carbs dont work for him that much how bout ya keepnyour nutrition in chevk not otjers?😂😂
Im type 1 diabetic so i feel ya pain
Daark saaaaaaame
Crisscross and here I am suffering from liver diseases because of carbs. “There’s nothing wrong with carbs” my ass.
My grandma made this for desert without telling us it had no apples. I don't remember what we thought of it.
And yes this was in the early 60:s
Hard times bring out some of the best creativity
im super impressed and flabbergasted at this...man the old timers knew how to do it!! and now ill fool my fiance and dad and make this tonight because i have everything it needs AND NO APPLES lol....thanks emmy lots of love sent your way!
So...what did they say?
Hello 👋 how are you doing
I love how natural you are. You don't try to hide "mistakes" from your audience. Watching your videos is like spending time with a friend. Thanks for improving my mood today. 😊
My mom also made a mock oyster stew.....used eggplant for the oysters.
Mary Mcdowell that would be an interesting recipe I may have to look it up bc I can’t have oyster
This is amazing! please make more depression-era desserts:
WAR CAKE, TOMATO CAKE, COCA COLA CAKE, SOTHERN HOE CAKE, CRAZY CHOCOLATE CAKE without butter, milk, or eggs, NAVY BEAN PIE, POUNDING CHOMEUR, SUGAR CREAM PIE, POTATO CANDY, LAZY DAISY CAKE, MUD HEN BARS, VINEGAR PIE
Sorry I don't understand the reason for yelling. Simply capitalization of the first letter would have worked.
Your making my eyes cringe
She's made potato candy
You really show your imaturity by YELLING
@@richlaue are you okay i mean you keep replying to a month old comment 😢
@@richlaue dude chill out. Some people don't even recognize caps as yelling
I see the title and immediately the song "Worst Pies in London" plays in my head.
vi xxiv Aw sir, times is hard!!! Times is hard!!!
Lemon meringue/bar pie or apple! My mommom always made the best... I miss her so much, rest in peace♡
Shoutouts to others' wonderful food memories with loved ones too! Cherish them♡
Hello 👋 how are you doing
This reminds me of when my great grandmother would tell us about the Great Depression and what they ate and their day to day lives. And her pies. The best pies in town hands down. Probably the state too. No recipe but always perfect. I miss her.
This woman deserves a tv show
... These would be great to serve seniors who don't have a strong teeth to get through the apples, but still need a nice pie to make the day brighter. >):^]
Toryu-Mau awww,that sounds so sweet!
Toryu-Mau This is such a sweet and thoughtful comment :)
To bad thoughtfulness would give them a nervous breakdown with all those caves and sugars lol when you give someone that much sugar your only saying I don't like you.
the apples in pie are cooked all the way soft
If you were making an apple pie for old people you could just blend or finely chop the apple pieces while having an apple that goes extra soft when cooked.
My favorite pie is cherry... homemade with sour cherries! We had a cherry tree at our first house and I loved making pies with them. But one time I accidentally used the wrong bag from the freezer and we ended up with an entire pie of unpitted cherries 😂😭
Brynn Roemer -Hopefully eaten very very carefully...
I freeze cherries with the pits for eating straight out of the freezer, so I just eat around the pit. I imagine that would be a tad difficult with a pie! Maybe tiny one-cherry bites at a time. Advertise it for dieters.
“Mmm, ow, mmm, ow, mmm, dammit! Who didn’t pit the cherries?!”
Totally worth the chipped teeth though
My grandmother was so lazy when it came to cooking she never made a cherry pie she always use unpitted cherries. We simply spit them out while eating the pie XD
Having grown up in the 60's & 70's I remember when this recipe was on the Ritz box.
I'm sick, and when I heard the " hello, my beautiful lovelies, hi it's Emmy" I felt a lot better
I remember my great grandma saying she made a bottle of sherry last a whole year through the depression.
Idk if I could do that.
It baffles me how they lived with so little XD
Have you ever used sherry to make a stir fry?
There is also the mock pecan pie! I made it on Friday and use the rice crispy instead of the rolled oats method and it was almost identical!! I find it interesting it was still so delicious!
My partner is allergic to pecans, so he’s never had one. I have to try this
Danielle Radford here’s the link to the recipe I used www.rachaelrayshow.com/recipes/21633_grant_nut_free_pecan_pie/
I used dark corn syrup because I personally think it has more flavor But it doesn’t matter and the rice crispys give you a crunch like pecans do (I also just used premade crust as well) it was a hit !
Destany Windham THANK YOU
Danielle Radford not a problem 😉
Hello 👋 how are you doing
cream of tartar is a very common ingredient, its just oftentimes disguised as baking powder which is simply baking soda + cream of tartar. If a recipe calls for baking soda it will almost always call for an acidic replacement for the tartar, or use baking powder.
I didn't know that. I was always confused as to why they were both ingredients we need to keep on hand.
You're definitely my favorite UA-camr!
Amelia Worm mine too!
Aww, thanks. 😊
I am so impressed with you. I think that was one of the best tutorials for pie crust making. Your technique is great. I grew up seeing this recipe on Ritz cracker boxes (each sleeve used to have 36 crackers) and thought there must be some mistake. How can you make mock apple pie without apples? I learned even more from you about the cream of tartar. You are such a beautiful person and an excellent teacher. Thank you for sharing with me. I feel inspired. I will have to watch your other videos. This is great stuff.
I've literally been watching this girl non stop since this morning...
..started with baking B&J cookie dough...then tinner....now depression foods....
gonna be a long Sunday :)
Hello 👋 how are you doing
I got my Waring Blender at a thrift store for $5. Definitely 70s, but so clean and pristine that I questioned whether it had ever been used.
Your pie crust is absolutely gorgeous.
Why, thank you.
emmymadeinjapan This is the same pastry my husband uses, plus he has a super rich version that is basically Shortbread (Scottish Shortbread) that is just used to make Mincepies at Christmas.
I'm still holding out for Wacky Cake, as far as WW2 recipes go.
Wacky Cake is my family’s favorite cake. We prefer the chocolate, but the spice version is nice.
I mean, if Emmy wants a treasured Canadian wacky cake recipe I can deliver on that
I grew up making that. It's really good! I should give Emmy my blueberry pudding cake recipe. It's from the 70s. Amazing with ice cream!
Basically wartime wacky cake is a no egg, no butter, no milk cake you mix in the baking pan to conserve rationed items and make as few dishes to wash as possible to conserve water. Most recipes are chocolate, but some variants are other flavours
D B it's basically a cup of fresh or frozen blueberries in a 9 by 9 pan. Top with with sugar and cornstarch, cinnamon. There's a very simple vanilla cake batter that goes over that, then you sprinkle it with sugar and cinnamon, and dumped a cup of hot boiling water over the whole thing. Bake it.
This was my daddy's signature dish...he was so cute when he would bring this pie to a reunion or any other get-together and he would ALWAYS explain how it was made...no matter that he'd told the story many many times to some of these same people...LOL...Oh, I miss my daddy!!!
When we are sick or sad, our whole family will watch you Emmy!!! 🌹🌈💖🦋
I don't know if you have ever watched the show Supersizers Go, but in their Wartime episode, they had a whole segment on mock recipes used during WW2 in the UK. Some of them might be neat to recreate like the mock duck made of sausage.
Shawol360 Sausagemeat pies are lovely anyway, my favourite is made with little balls of sausagemeat in a ground pork, veggies and gravy filling, so good!
I loved that episode! When Allegra MacEvity (spelling?) served them the mock meal and Sue was wearing her eyeglasses over the blindfold. And the "sausages" in the Tube. Sue to Giles-" You dont know what's in there...I clipped my toe nails last night, that's all I'm saying.".
Love the Supersizers!
I had to make this in high school for chemistry class!!! It really does taste like apple pie!
quietasamouse in chemistry class? Curious as to why? I made it in home ec. 😊
Creative teacher. Probably to show how the chemical reactions made it taste that way. Although should you be making pie near chemicals?
Yes! It was a homework assignment. :)
Michelle Lopez lol they said for chemistry class not in, so they weren’t by any chemicals
quietasamouse
That reminds me of my last organic chemistry lab. We were just combining different ethers and esters in their liquid forms, and soon the whole lab smelled like a fruit salad 😂
🎶🎶Just knead it, knead it,
No one wants the pie defeated!
Showin' how yummy and great is your pie,
It doesn't matter if it's apple or lime,
Just knead it, knead it!🎶🎶
Yes, I know I'm a dork! Lol! 😂😂😋
SmokeFan14 you’re my type of dork :) that made me so happy to read.
Faultty Haha, I have my moments. 😉😋
sang it...love it....ha ha
Is it weird that I was singing this in a weird al voice?
LMAOOOOOOOOOOO good one xD
Lord help me, I believe I have fallen in love with yet another UA-cam host! I amazed how after being familiar with YT and how it works, and even viewing it on this dinky phone screen, some creators can still make it seem so intimate. Like it's Sunday afternoon and we are experimenting in the kitchen.
Liked and subscribed !
She is so cute! And that hair thang she got going on...
My first introduction to this was as a young boy reading the book ‘The Moves Make the Man’. The concept blew my mind and made me realize how much spices and assumed texture play a huge role in food.
I helped make a mock apple pie once. It was a little different. You boiled whole Ritz crackers, you didn't crush them. They have it more of an apple slice texture rather than apple sauce.
Would love to see you make your strawberry rhubarb pie! Another favourite of mine.! 😊
You should check out the Little House on the Prairie cookbook for more recipes like this. Any of the recipes from The Long Winter book would be applicable. There is also a mock apple pie made from green pumpkins.
Yes!! I had that book (well all the Little House books) when I was a little girl.. I wish I still had it, but that was a good 25 years ago, so it's probably long gone now :(
Apple pie was made very differently back then, so it would not taste anything like what you think of as apple pie (probably wouldn't be very good, either). It would be cool to see her try it though.
I have that cookbook! It is so fun.
SV Have to tried the green pumpkin pie?
Not only the Great Depression, but shortages during World War II.
We learned to get by on less.
Jerry Unsane ok boomer
/s
@@charlie_mario6292 boomers weren't alive in ww2 or the great depression. This would be the "greatest generation"
"Jiggly wiggly soup soup." Emmy the noise I made when you said that 😂
ginny wp No don’t encourage her
I made this many times! Great. I made it just out of curiosity and my children loved to trick their friends when I made it. Lol
Yes
Fantastic
And the way she put the accident butter in through the vent holes is so me that is so totally something I would do
Great and informative video keep it up
Here in Hungary we have many beloved dishes that originate from poorer times. Like for example “főzelék” that is basically any seasonal veggie cooked and thickened with flour and milk. Ofc nowdays people make it heartier and with extra toppings like sausage, fried eggs or meatloaf.
make that with peas as the veggie and mix in chicken and serve over toasted bread
I've been curious about this for the last 50 years. Thanks. Also, I'm thrilled that an actual young person has a fondness for Strawberry Rhubarb pie. It makes me feel like there's hope for the future.
As someone who has recently discovered that I can no longer have apples due to them containing sorbitol, I am actually going to be trying this recipe this year to see if it fills the gap in my apple pie-loving heart. I also love that you use a butter crust because lard can agitate my digestive system, too, and is not suitable for people who are on a low FODMAP diet.
My grandmother used to make a goulash from when her family had hard times with canned diced tomatoes, any kind of noodles, sliced onions and hot dog rounds. Literally, you cook the noodles in one pan and heat up the other items in another pan and then add them together. To this day my dad has a really hard time eating boiled hot dogs since they lived on it as a child. I actually really like it.
Larniezz Whittaker yeah...it’s what broke af people cook. That was the whole point of her post
U’re just so peaceful thank u for ur existence
I'm so happy you actually listen to our suggestions! At least 3 times I've made a suggestion then you covered it.
So miss Emmy, how about some S.O.S.? 😀
A friend of mine remembers eating it in the army. 😅I've never had it, so I'll add it to the list.
Yessss
I actually like bird on a biscuit over SOS ,then again I don't like chipped beef. I wonder what either one would taste like with a fried egg on top
If you want to think in fancy terms, it's ground (or chipped) beef in bechamel... ;D
LadyRedHawk bird on a biscuit? Chicken with gravy over biscuits I'm guessing? I've never heard of that...
For years I used to see this recipe on the Ritz box, wondering what the pie would be like. Thanks for making it and describing it so well!
My Mom made this quite a few times when I was a kid. She didn't crumble up her crackers though. She left them whole and layered them and it was the BEST. It was really pretty inside too
I like cherry pie. A town near where I live has an event called Cherry Fest once a year in the summer, usually July, and I always try to go the and pick up a pie and a bag of sweet cherries. Last time I went they even had cherry versions of some sodas, like coca cola.
Traverse city?
Nope. I live in Canada. Traverse is quite a bit out of my way. Over 5 hours and across the border.
Mythic Star BC somewhere haha
Nope you have like 12 more guesses lol.
Strawberry and rhubarb pie is my favorite as well. The rhubarb in our front yard is getting big already, can't wait to harvest it and get some fresh strawberries, yum, yum. 😊 🥧
imallearsru Just straight rhubarb. Nothing better.
The best.
I really need to try rhubarb pie now...
I think I saw a part of a documentary once, it was during one of the World wars in I think Germeny,
they made peach pies out of left over potatos for the crust and the filling was shredded carrots boild with some peach jam.
Proceeded Spy13 that kinda sounds good
Reminds me of the green pumpkin pie from Little House on the Prairie
Just a quick note. I used Ritz Crackers, for the sake of following the recipe. I used APPLE JUICE instead of water, and I added a Teaspoon of Cinnamon, and a 1/4 Teaspoon of Nutmeg to the sugar/syrup boil. As for the amount of the crackers, 36 crackers are WAY not enough in an exactly 9" pie tin. And I DID use a 9" pie tin, no cheating either. How many did I use? 3 WHOLE SLEEVES!!! I didn't crush them because that I'm pretty certain would make it more like chunky apple sauce filling. I just broke them in half. That's it. I dotted it with butter, and baked it according to the directives here. Oh and don't try to cut it while it's "warm". Let it cool off! As for the boiling sugar/water.............bring it to a boil and let it slow boil for a good 5 minutes. That temperature is rising, and that's what thickens it up when it eventually cools off, OR you're going to have a runny pie. Now, I KNOW you don't want liquid at the bottom of your pie. I know, this recipe was originally made for a time when things were tight, but well, if you have the apple juice, use it. If not, just up the cinnamon/nutmeg a little. If you don't have that.....well.....Make a custard pie and be happy.
Soon it will become popular again
Xavier Ancarno Yea, if another depression era comes lol..
I like your dark humour
Pretty Much
Lol
Xavier Ancarno because of the russians. Theyre coming
Yes for all of the bad reasons.
In my teens...a family friend made this. Loved it, but never got the recipe...until now. THANK YOU!!! :)
Apple and rhubarb pies are nice. But my favorite pies are Steak and Cheese or Bacon and Egg pie. We tend to eat more meat pies than fruit pies in New Zealand.
Fun fact: At McDonalds in New Zealand you can order a Steak mince & cheese pie.
🤢🤮
In England I'd say meat pies are more prominent too.
heart disease is gonna suck
I love them
I grew up on this pie and loved it. My mother used to just put her crackers in whole in the lemon sauce and let it absorb the sauce then put it in the pie it was so good. Thanks for bringing back some great memories.
I know a poverty recipe from Eastern Europe called Poor Man's Chocolate. It was from a time when people in rural parts of the Slavic countries couldn't afford actual chocolate, nor was there ready access to it, but they could afford cocoa powder. With the cocoa powder they mixed sugar, ground walnuts from local trees, melted butter, and a pinch of salt, and this was used as an all purpose pastry filling. Poor Man's Chocolate is so deliciously decadent that you would have no idea it was born out of scarcity.
Hey Emmy. In the Netherlands during the Hongerwinter (Dutch famine during WOII) of 1944 and 1945 the Dutch ate tulip bulbs. Maybe that is something you can make a recipe out of.
Philippien my great aunt used to tell us about eating roasted tulip bulbs. I always wondered how they tasted.
Oh thats sounds interesting. I always just imagined they be used in something like a soup.
Philippien They only ate them because they were desperate. Tulips are only technically edible, not something anyone would choose to eat.
That's why it's a good choice for a 'Hard times' video in my opinion.
Audrey Hepburn ate tulip bulbs as a child to survive.
Hard times only has three episodes but it's still my favourite of all her series'
🤗
I just watched a couple videos and immediately subbed. Love the hard times videos, reminds me of the stuff my grandmother used to make. She was born in 1929, so obviously a ton of depression-era dishes were had at my grandparents house. Love your content Emmy!
Made this in school. Amazing how it tastes like apple. Mind blowing
Yes, this is surprisingly good. My mother used to make it in the 60s. If you made a pie with real apples, but sliced them very thin, you wouldn't be able to tell the difference between that and a Ritz cracker pie. This brought back a lot of memories!
When you invert sugar you break the sucrose down into alpha-glucose AND beta-fructose.
ZombieCreep thanks
"Jiggly jiggly soup soup" had me cracking up so hard HAHAHA
Cream of tartar is used in Snickerdoodles, as well. I suspect people starting making lemon Snickerdoodles when they were out of the cream of tartar.
Sweet potatoe pie is my favorite.
Would it be bad to add chocolate chips or almonds to a sweet potato pie?
LadyRedHawk I would think either can be great if you add the right amount. You could always try it out and see if you like it.
katta salmiakki it is sweet. Not overbearingly sweet. I prefer to let the pies cool for 12-24hrs, because I don't like the way the sugars when heated from the oven make the pies taste sweeter. So I wait until the pie has sat in the refrigerator for 12 to 24hrs before I eat it.
katta salmiakki I think you will really enjoy it. I haven't eaten one in well over a year but, they are my favorite.
Tamika Jones you make me want to go and buy the ingredients now and bake some.
When Grandma made this pie she didn't crush all the crackers, but layered then so they looked like apple slices with some crushed and used coarse to look like chopped apples.
Interesting variation throw in some rasians or dried cranberry for added texture and flavor.
You are the only person I’ve ever seen that rolls out pie crust between waxed paper! My sister, 78, and I, 73, are the only others. Wow! TY!!!