My mom used to make this all the time, but instead of using water, she would use apple juice a little less sugar which would really make it tastelike apple pie
@@emmymadeI just realized I've been watching your videos for 13 years. The first one was the popin cookin sushi video which made me binge watch the ones before it and I've been here since.. wild lol that went by super quick
Growing up in Jamaica in the 1970 my mom made a version of mock apple pie using chayote as we couldn’t afford to buy imported apples. You couldn’t tell the difference and it was delicious 🤤
I came to the comments to see if anyone had an answer for why that happened. Mine exploded like that not too long ago and I was so irritated because butter is expensive! Emmy handled it way better than I did.
@@tigeress699 Instead of putting the butter in the microwave, I take a small bowl with water and heat it up. Then, I throw the water out and let the butter sit in the warm bowl for a few minutes. Works pretty good
I honestly never knew why mine did this. I have had this happen a couple times. Each time I'm puzzled and surprised that it keeps doing it. Yet I've tried to do this multiple times. Thank you for explaining that. I'll not be doing this every again, since this will keep happening. You're awesome!
I have been making a recipe for years called zucchini cobbler. It's a slab pie that uses seeded, cubed zucchini (it's great for using zucchini that you grew bigger than intended) that you boil with sugar and lemon juice. This recipe uses apple pie spice. I take it to pot lucks and everyone thinks it's made with apples.
I saw this recipe on the back of a box of Ritz crackers at my grandmother's house when I was a kid in the 70's. Being the awesome grandmother that she was, she bought me a frozen pie crust so I could try the recipe. I remember that it turned out great, tasted just like apple pie and had a nice texture.
When my Daddy was just a little boy, he had an aunt who would make it, but she couldn't bake or cook to save her life! He grew up hating it, until I made Emmy's recipe and now he's a convert!
I appreciate how hard you work Emmy and how consistent you are. You totally deserve your number of subscribers. Thank you for your kind, peaceful, knowledgeable, interesting content.
@@emmymade... It's been that long already? Holy wow! That went by quick! I've been watching since you used to do the little gummy kits.. I forget what they are called.. poppin cookin? Maybe?
I remember seeing this on the box of Ritz (back in the '70s) but my mother never made it. Also, I think it's amusing that Ritz crackers cost more than apples.
I did this once and fooled my parents. It’s a fun alternative take on this dessert that you can really do up creatively depending on what you like. 🥧 🍎 😎
My Grandma taught me how to make this. She raised babies during WWII. Let it sit a little longer to tighten up. Soda Cracker Pie is right up there in my book. We had hickory nut trees on our Ohio farm. Mmmmm ✌️
I did a little more crackers and less water for texture. Also added apple pie spice (cinnamon, nutmeg, and allspice) with a little Cardamom ground in to add a citrus tart taste (as if you used a Granny Smith apple) and let sit for about an hour after baking ❤
Please make note, I even googled it, they change the recipe for Ritz crackers so that they can sit on the shelf longer. I find that they crumble very easily now they never used to do that. Another product that changed and it’s more sucky.
There’s another mock apple pie. That is made with green tomatoes. I just heard about it a few months ago and haven’t tried it yet. But am planning to try it soon at our friends giving next month. Our theme is pies. We are all making different ones to bring. And a friend is make green tomato pie. I’m making sweet corn pie and key lime pie
Emmy my Mom made this all the time. I think it was because of where we lived we could not always get apples and keep them fresh and the crackers could be kept for some time. Always loved it. Could not tell these were not apples.
I find Ritz crackers crumbled very easily nowadays. I googled it a year or two ago and it said they change the recipe so that they have a longer life on the shelf. Ritz crackers of today are not the Ritz crackers of yesteryear. And I made that recipe for 50+ years ago it kind of did taste like apple pie. I suppose if you put enough sugar and cinnamon on anything it could taste like apple pie. 🥧🍎🍽
I only use name brand butter. Cheaper butter will coat the inside of your microwave when it explodes. There's too much water in the cheaper stuff. However, if you're on a budget and must use off brand, cheaper butter, I'd say throw it in a pan on top of the stove. It what I do now. 😊
A warning that bringing water to a boil in a microwave can result in scalding burns when the surface tension of the water is broken and it flashed to superheated steam state. Be careful.
Next you should try green tomato pie! I made one a couple years ago with tomatoes I grew when I had a lot of green tomatoes left in the fall; it really does turn out tasting like apples! I have the same problem with butter--as someone else said it's because of the water in it. I have to either melt it on the stove top or on 50% power in the microwave in short bursts.
Hey Emmy! I love your videos and I love trying them out! I wanted to ask if you would like to try out some 3 ingredient recipes, or super cheap recipes, because I recently started uni and would love to make interesting recipes like this one on a tiny budget!
I recently had a microwave butter explosion for the first time! I had melted a bit for popcorn, got distracted so it had cooled a bit, decided to reheat it, and it blew up almost immediately. In retrospect, I assume the water and fats/solids had separated, the water heated quicker under a layer of fat, and trapped steam exploded out through the fat.
Hey just wanted to let you know you're one of my fav youtubers i Sub to, when I see a video uploaded I click. Can't say that with everyone else I sub to. Thanks for the videos and the pie looked great :)
I've never used Apple flavoring, but if might help with the taste. Of course if you can afford the extract, you can probably afford a few apples so, never mind. Love ya Emmy!
i wonder what would happen if you used apple juice instead of water and cut the sugar back a touch and soak the ritz in that if it would give a more apple-like flavor.
As soon as you dumped the cracker syrup into the crust, my immediate thought was “applesauce”. So I guess it does kind of look like an applesauce pie. My husband’s grandmother used to make a delicious one. 😋
I actually just read an article recently that showed this recipe was updated because of shrinkflation.I wish I could remember where I saw that. Such a good point that you made! It probably would have set up better.
@@2girlsmommalbh I have many old cookbooks, especially those published by food manufacturers; I run into this issue all the time. "One sleeve" of Ritz has changed!
American butter includes water which when heated in microwave can sometimes explode from the steam. I usually melt butter on a lower setting and will sometimes melt in 30 sec. intervals to prevent this from happening.
When I was a teenager we had a neighborhood pie contest every year and one time a guy won the apple pie contest with this and there was an entire controversy 😂😂😂
Butter explodes quite often in the microwave, especially if it's quite cold. I'm not an expert, on butter, but basically, the outer layer of butter is drier than the inner layer and microwaves work by exciting water molecules. The inner part of the butter melts first because it contains more water and the steam build up within the butter causes it to explode.
To avoid exploding butter, cutting the butter into pieces helps, because it lets the steam escape. Then lower the power down to about 20% and heat in 20 second intervals, with a stir or swirl in between. Finally, cover the container with a wet paper towel, just in case. Signed, Sadder but Wiser
I'm sure someone answered already but because of the way microwaves heat food (hard to explain in just words, it would be easier if you looked up a video explanation), the butter just happened to be in a spot in the microwave where the inside of rhe butter was able to be heated faster than the outside, effectively creating a butter bomb. To prevent this, cut the butter up into smaller chunks and don't leave it as a large block. if you want to be extra cautious, you can turn down the power level on the microwave, but the smaller size should be more than enough.
hmmm I wonder if you can use Maria's cookies? they are slightly sweet, ive used those to make a chocolaty treat🤗 you melt milk chocolate and layer the cookies then the chocolate then you repeat, let it cool and place in the fridge. Its delicious! I usually find those cookies in the hispanic section at many stores
The butter explosion has happened to me 3-4 times. It never used to happen so I’m wondering if there’s something different about butter these days - maybe more water? Honestly it wouldn’t surprise me if the butter companies are doing something to make the butter less expensive for them to produce while still raising the price for the consumer. If you figure it out I’d love to know.
It probably comes down to why butter doesn't want to soften as quick at room temp like it used to, because the companies are padding out the feed to the Cows with Palm Oil. It changes the hardness of the butter due to the palmitic acid. The companies attempted to lie saying nothing wrong, but Canada had that whole thing of BUTTERGATE hit the news few years ago that basically exposed it. The same in the USA for years too, since I had noticed around the same time and last few years butter is more resistive to softening, and microwaving even on lower power is a 50/50 of chance of uneven melting and splattering. (Nothing pisses me off than making Mexican Wedding Cake Cookies and the butter isn't even softened still after being out for 8+ hours.) ((Also seemed not to be any particular brand in my experience...so people saying only buy name brand and it being water content, naw...)) If you go to microwave such, the whole stick tossed in structure doesn't want to let the steam escape from the external fat structure as much---like say...a hot pocket outer shell will be cold while the inner part will be lava. So, it has higher urge to pool in the center chunks and due to the larger amount of water/steam trapped burst out when hits some threshold the outer part can't contain/allow out resulting in the explosion. It can usually be negated by cutting into smaller chunks, with lower power setting, less time set, stirring, and repeat as needed till just melted enough you can stir to finish liquifying it.
Your shirt reminded me of the sparkly iron-on transfers that used to be prizes at fairs and carnivals when I was little. I only won one once ... but I was so proud of it and had to BEG my mother to put it on a t-shirt for me because I wasn't allowed to use the iron :) :)
I exploded butter in my microwave. It took SO LONG to clean it out. It still gets a little buttery and needs additional cleaning every once in a while.
I’m watching this partly because I can’t actually try this without feeling very sick (likely Celiac, one of my brothers is diagnosed). Butter explosion: Check whether your butter has vegetable oil in it. I’ve had the same explosion problem with the Imperial brand butter because it’s half butter and half vegetable oil. Coconut oil is a much better dairy free/vegan substitute than vegetable oils because it’s also solid at room temperature. In the keto/low carb world, people often use squash (chayote or zucchini) instead of apples. Some recipes also call for apple extract to add to the illusion (my local supermarket has a decent selection of other flavor extracts near the vanilla extract in the baking aisle and I definitely approve of the banana one, there are even more flavors online). I still definitely need to try fathead dough, too.
Literally a couple of hours after you posted on Facebook that your butter had exploded, mine did the same thing. I even had the thought that I should watch it... and then didn't.
Well I heard that this originally came from the sailing ships of our US Navy. The carried supplies of salted crackers aboard ships and they also had plenty of sugar available. So that is what I heard.
@@grammaurai6843 I have heard that food aboard a ship is pretty good, and certainly as good as the staff can manage, since chow time is entertainment, and highly anticipated. Thanks for your service. I use my freedom everyday. Thanks again for defending it.
My Grandfather grew up in the depression era and he told of his Mom making apple pie and said he could never find anyone who made it like that. Years after my Mom told me he was eating Ritz Cracker pie. But he either forgot? Or didn't realize his Mom was making it
I remember you made this years ago… I ALWAYS wanted to make this growing up but my Mom never would let me…go figure as I baked cooked everything else & cleaned the entire kitchen after…plus dishes by hand…. P.S. GLAD I DID NOT HAVE TO CLEAN YOUR MICROWAVE 😊
Hahahha i have! Rlly cold butter in the micro for more than a few secs explodes…depending On the amount of butter I want to melt is how long intervals I’ll do. If it’s not a lot of butter, how do you 10 seconds at a time and then check it and there in between until fully melted
My mom used to make this all the time, but instead of using water, she would use apple juice a little less sugar which would really make it tastelike apple pie
Make sense.
That's a good idea.
Smart!
Exactly what I was thinking!
@@emmymadeI just realized I've been watching your videos for 13 years. The first one was the popin cookin sushi video which made me binge watch the ones before it and I've been here since.. wild lol that went by super quick
Have I really been following you for SIX years?!? The mock apple pie was one of the first videos I ever watched of yours. 😮
Same!
😅
As someone who is slightly allergic to Apples, this recipe actually has benefit as an allergy safe option as well
As someone who is EXTREMELY allergic to Apples (and most fruit), this has been my only source of an allergy safe option for years
My mom made this cause I’m allergic to apples. ❤miss her
I would love to see a collaboration with Max Miller of Tasting History. You are both awesome!😊
Yes!!Two of my favorite channels. That would be epic!
Love Max ❤
Growing up in Jamaica in the 1970 my mom made a version of mock apple pie using chayote as we couldn’t afford to buy imported apples. You couldn’t tell the difference and it was delicious 🤤
That's what we do on keto.
That’s so interesting!!!
Sounds fantastic! Emmy should try to make this version!
I used to watch you back about 5 years ago and it’s so refreshing to come back and see that Emmy hasn’t changed at all. These are such calming videos
She is! She's awesome and wholesome, andI really like her relaxed style - plus, her voixe is soooo soothing 😊
@@carlagraca2729yesssss. Her voice is very soothing. I love her videos!
Your butter exploded in the microwave, because the water in the butter sank to the bottom and boiled, forcing steam up out through the butter. Pop!
I came to the comments to see if anyone had an answer for why that happened. Mine exploded like that not too long ago and I was so irritated because butter is expensive! Emmy handled it way better than I did.
That's happened to me before, but not like in Emmy's video!? I always forget to put the butter out!
@@tigeress699 Instead of putting the butter in the microwave, I take a small bowl with water and heat it up. Then, I throw the water out and let the butter sit in the warm bowl for a few minutes. Works pretty good
Secret agent mode
I honestly never knew why mine did this. I have had this happen a couple times. Each time I'm puzzled and surprised that it keeps doing it. Yet I've tried to do this multiple times. Thank you for explaining that. I'll not be doing this every again, since this will keep happening. You're awesome!
I have been making a recipe for years called zucchini cobbler. It's a slab pie that uses seeded, cubed zucchini (it's great for using zucchini that you grew bigger than intended) that you boil with sugar and lemon juice. This recipe uses apple pie spice. I take it to pot lucks and everyone thinks it's made with apples.
Ha! I'll have to try that one.
My sister made this for thanksgiving and it could fool anyone!! 100% the best mock recipe for apple pie!!
I imagine that texture lends itself well to a mock apple pie, I really want to try this now lol.
Would you happen to have that recipe? It sounds delicious 😋
that sounds delicious!
I saw this recipe on the back of a box of Ritz crackers at my grandmother's house when I was a kid in the 70's. Being the awesome grandmother that she was, she bought me a frozen pie crust so I could try the recipe. I remember that it turned out great, tasted just like apple pie and had a nice texture.
When my Daddy was just a little boy, he had an aunt who would make it, but she couldn't bake or cook to save her life! He grew up hating it, until I made Emmy's recipe and now he's a convert!
I appreciate how hard you work Emmy and how consistent you are. You totally deserve your number of subscribers. Thank you for your kind, peaceful, knowledgeable, interesting content.
I remember when you first uploaded the original video! Six years ago! I can’t believe it ❤
I know, right?!
haha I know! when I saw the video title, I thought, "didnt she already make this recipe..?" but I'll watch even if it is a similar recipe. :)
I was just going to post something similar! I can't believe it's been six years!
@@emmymade... It's been that long already? Holy wow! That went by quick! I've been watching since you used to do the little gummy kits.. I forget what they are called.. poppin cookin? Maybe?
Emmy has evolved, like a Pokémon!
I remember seeing this on the box of Ritz (back in the '70s) but my mother never made it. Also, I think it's amusing that Ritz crackers cost more than apples.
I did this once and fooled my parents. It’s a fun alternative take on this dessert that you can really do up creatively depending on what you like. 🥧 🍎 😎
I've had that mock apple pie many, many years ago. It's better cold/cool as it holds together better.
My Grandma taught me how to make this. She raised babies during WWII. Let it sit a little longer to tighten up.
Soda Cracker Pie is right up there in my book. We had hickory nut trees on our Ohio farm. Mmmmm ✌️
Im 65 and remember seeing the mock apple pie on the box for years. Never made it so this was fun seeing how it's done!
I did a little more crackers and less water for texture. Also added apple pie spice (cinnamon, nutmeg, and allspice) with a little Cardamom ground in to add a citrus tart taste (as if you used a Granny Smith apple) and let sit for about an hour after baking ❤
My 1st thought was that I maybe I had a wire crossed because I remembered Emmy making this before.
I came to the comments to find out if it was just me
mandella effect
Same! 😂
Same! 😂
Me too lmao
Yes I remember the old video hard to believe it has been that long since it was uploaded, great video Emmy!
"Nothing ruins an apple pie like real apples " - Frasier Crane
I immediately remembered that when I saw the video posted!!!! 😂😂😂😂😂
That’s exactly what I thought about when I saw the title 😂
Please make note, I even googled it, they change the recipe for Ritz crackers so that they can sit on the shelf longer. I find that they crumble very easily now they never used to do that. Another product that changed and it’s more sucky.
Same with name brand saltines. They dissolve instantly into soft goo in my tomato soup now, disgusting!
Perhaps try an off brand? Maybe they'll be a bit more like the original.
And they have corn syrup. And seed oils. ew
I thought they crumbled more easily than when I was a kid!
No one asked
There’s another mock apple pie. That is made with green tomatoes. I just heard about it a few months ago and haven’t tried it yet. But am planning to try it soon at our friends giving next month. Our theme is pies. We are all making different ones to bring. And a friend is make green tomato pie. I’m making sweet corn pie and key lime pie
A pie-themed Friends-giving! What a fun idea.
I made this years ago to test this out. I didn't boil the crackers. Mine looked like apple pie...had a lot of structure too. Tasted like apple pie.
As an older person, it makes me smile (in a good way) to see old recipes become new again.
Emmy my Mom made this all the time. I think it was because of where we lived we could not always get apples and keep them fresh and the crackers could be kept for some time. Always loved it. Could not tell these were not apples.
Isn't it bonkers how apple-y the crackers get?
I find Ritz crackers crumbled very easily nowadays. I googled it a year or two ago and it said they change the recipe so that they have a longer life on the shelf. Ritz crackers of today are not the Ritz crackers of yesteryear. And I made that recipe for 50+ years ago it kind of did taste like apple pie. I suppose if you put enough sugar and cinnamon on anything it could taste like apple pie. 🥧🍎🍽
I only use name brand butter. Cheaper butter will coat the inside of your microwave when it explodes. There's too much water in the cheaper stuff. However, if you're on a budget and must use off brand, cheaper butter, I'd say throw it in a pan on top of the stove. It what I do now. 😊
Hey Emmy- it was actually this recipe and tomato soup cake that made me start a TH-cam channel! omg I just had a butter explosion last week
A warning that bringing water to a boil in a microwave can result in scalding burns when the surface tension of the water is broken and it flashed to superheated steam state. Be careful.
I grew up on a farm in Idaho, where sometimes hard dry biscuits got crushed for this type of a pie only more like a molasses pecan pie flavor.
Waste not, want not. 🤓
Next you should try green tomato pie! I made one a couple years ago with tomatoes I grew when I had a lot of green tomatoes left in the fall; it really does turn out tasting like apples! I have the same problem with butter--as someone else said it's because of the water in it. I have to either melt it on the stove top or on 50% power in the microwave in short bursts.
Hey Emmy! I love your videos and I love trying them out! I wanted to ask if you would like to try out some 3 ingredient recipes, or super cheap recipes, because I recently started uni and would love to make interesting recipes like this one on a tiny budget!
Tiny budget recipes are a great idea! What do you say, Emmy? Thanks Super Stinky Rile 👍🏻
I recently had a microwave butter explosion for the first time! I had melted a bit for popcorn, got distracted so it had cooled a bit, decided to reheat it, and it blew up almost immediately. In retrospect, I assume the water and fats/solids had separated, the water heated quicker under a layer of fat, and trapped steam exploded out through the fat.
a shot of Calvados in it would give it that apple flavour!
Hey just wanted to let you know you're one of my fav youtubers i Sub to, when I see a video uploaded I click. Can't say that with everyone else I sub to. Thanks for the videos and the pie looked great :)
You should try making guava Duff. It’s a Bahamian dish, very popular 🤗
Green tomatoes apparently make a good mock apple pie
I was not a fan. It tasted like sweet tomato soup 😂
I've never used Apple flavoring, but if might help with the taste. Of course if you can afford the extract, you can probably afford a few apples so, never mind.
Love ya Emmy!
Pie in the sky! I used to make this way back in the 60s.
🥧⭐️🥧⭐️🥧⭐️
Interesting recipe. Hope you're feeling better, Emmy.❤😊
i wonder what would happen if you used apple juice instead of water and cut the sugar back a touch and soak the ritz in that if it would give a more apple-like flavor.
As soon as you dumped the cracker syrup into the crust, my immediate thought was “applesauce”. So I guess it does kind of look like an applesauce pie. My husband’s grandmother used to make a delicious one. 😋
Thank you for satisfying my curiosity!
I’m wondering if the boiled filling was cooled before putting into the frozen crust, the integrity of the pie would be preserved. Just a thought…❤️
I am surprised recipe does not call for par baking the crust with such a wet filling.
I'd suggest that because Ritz cracker's packaging is different (smaller) now, that might mean you need to use a few more crackers in the filling?
I actually just read an article recently that showed this recipe was updated because of shrinkflation.I wish I could remember where I saw that. Such a good point that you made! It probably would have set up better.
@@2girlsmommalbh I have many old cookbooks, especially those published by food manufacturers; I run into this issue all the time.
"One sleeve" of Ritz has changed!
grew up making this! put a big scoop of vanilla ice cream on top, SO GOOD
I have always wanted to try this recipe.
To soften cold butter to room temperature quickly, place entire stick, with wrapping on, into a glass of warm water for a few seconds. It works!
My mom made these during thanksgiving and Christmas
back in the day, my high school chemistry teacher had us make these for extra credit during our food science unit. so fun!
American butter includes water which when heated in microwave can sometimes explode from the steam. I usually melt butter on a lower setting and will sometimes melt in 30 sec. intervals to prevent this from happening.
I didn't think anyone knew about this. My mom made this when I was a kid and I'm 61 now.
Emmy you should make a green tomato pie. It's great!
Oooooh that sounds interesting 🤔
"hello my beautiful lovelies" makes me so happy every time
When I was a teenager we had a neighborhood pie contest every year and one time a guy won the apple pie contest with this and there was an entire controversy 😂😂😂
In the uk we don’t use cinnamon in our apple pies it’s more a sweet apple jam in just a shortcrust pie crust
My grandma used to make mock apple pie with zucchini and tapioca, and it was fire.
The sound effects as she dumps in the ingredients. 😆👍
in 1988 my sons teen babysitter had to practice this recipe for her home ech class. how funny.
Butter explodes quite often in the microwave, especially if it's quite cold. I'm not an expert, on butter, but basically, the outer layer of butter is drier than the inner layer and microwaves work by exciting water molecules. The inner part of the butter melts first because it contains more water and the steam build up within the butter causes it to explode.
Hi Emmy! I just saw something called coffee soup? Could you try that one😊
To avoid exploding butter, cutting the butter into pieces helps, because it lets the steam escape. Then lower the power down to about 20% and heat in 20 second intervals, with a stir or swirl in between. Finally, cover the container with a wet paper towel, just in case.
Signed,
Sadder but Wiser
I'm sure someone answered already but because of the way microwaves heat food (hard to explain in just words, it would be easier if you looked up a video explanation), the butter just happened to be in a spot in the microwave where the inside of rhe butter was able to be heated faster than the outside, effectively creating a butter bomb. To prevent this, cut the butter up into smaller chunks and don't leave it as a large block. if you want to be extra cautious, you can turn down the power level on the microwave, but the smaller size should be more than enough.
hmmm I wonder if you can use Maria's cookies? they are slightly sweet, ive used those to make a chocolaty treat🤗 you melt milk chocolate and layer the cookies then the chocolate then you repeat, let it cool and place in the fridge. Its delicious!
I usually find those cookies in the hispanic section at many stores
You could add a shot of applejack to that, I bet it would be delicious!
I’m amazed at myself that I automatically thought of Snickerdoodle cookies when Emmy was thinking about Cream Of Tartar.
The butter explosion has happened to me 3-4 times. It never used to happen so I’m wondering if there’s something different about butter these days - maybe more water? Honestly it wouldn’t surprise me if the butter companies are doing something to make the butter less expensive for them to produce while still raising the price for the consumer. If you figure it out I’d love to know.
Are you heating it on low or defrost? I haven't had any issues using the defrost setting.
Try European butter in pie crust!
@@bjdefilippo447 I’ll try using defrost next time - it’s such a pain to have to clean up the mess of a butter explosion. Thanks 😊
It can happen when the butter gets hot enough to boil, especially if there is a higher moisture content in the butter.
It probably comes down to why butter doesn't want to soften as quick at room temp like it used to, because the companies are padding out the feed to the Cows with Palm Oil. It changes the hardness of the butter due to the palmitic acid. The companies attempted to lie saying nothing wrong, but Canada had that whole thing of BUTTERGATE hit the news few years ago that basically exposed it.
The same in the USA for years too, since I had noticed around the same time and last few years butter is more resistive to softening, and microwaving even on lower power is a 50/50 of chance of uneven melting and splattering. (Nothing pisses me off than making Mexican Wedding Cake Cookies and the butter isn't even softened still after being out for 8+ hours.) ((Also seemed not to be any particular brand in my experience...so people saying only buy name brand and it being water content, naw...))
If you go to microwave such, the whole stick tossed in structure doesn't want to let the steam escape from the external fat structure as much---like say...a hot pocket outer shell will be cold while the inner part will be lava. So, it has higher urge to pool in the center chunks and due to the larger amount of water/steam trapped burst out when hits some threshold the outer part can't contain/allow out resulting in the explosion.
It can usually be negated by cutting into smaller chunks, with lower power setting, less time set, stirring, and repeat as needed till just melted enough you can stir to finish liquifying it.
To add a little apple flavor, I add a couple packs of instant hot apple cider mix and a little less sugar to the filling.
Gluten intolerant!! 🙋♀️
Am i still watching? Absolutely! I would never miss an Emmy video! ❤
If it were me, I would simmer the crackers in Apple Juice to infuse them with Apple flavor.
“Pie in the sky!" :P
Your shirt reminded me of the sparkly iron-on transfers that used to be prizes at fairs and carnivals when I was little. I only won one once ... but I was so proud of it and had to BEG my mother to put it on a t-shirt for me because I wasn't allowed to use the iron :) :)
My mom was obsessed with making this. It was actually good, unlike Bisquick impossible pies.
You can also make mock apple pie using zucchini. I don't have the exact recipe but I have heard of it.
I exploded butter in my microwave. It took SO LONG to clean it out. It still gets a little buttery and needs additional cleaning every once in a while.
The water content in. butter tends to explode when micro butter. I do shorter time intervals to melt butter.
Oh Emmy, the butter exploding in the microwave😱 I would have cried. So sorry that happened!
I had to make this in food science class in highschool. I don't even have to watch the video. Yes, it tastes like apple pie 😮
I’m watching this partly because I can’t actually try this without feeling very sick (likely Celiac, one of my brothers is diagnosed).
Butter explosion: Check whether your butter has vegetable oil in it. I’ve had the same explosion problem with the Imperial brand butter because it’s half butter and half vegetable oil. Coconut oil is a much better dairy free/vegan substitute than vegetable oils because it’s also solid at room temperature.
In the keto/low carb world, people often use squash (chayote or zucchini) instead of apples. Some recipes also call for apple extract to add to the illusion (my local supermarket has a decent selection of other flavor extracts near the vanilla extract in the baking aisle and I definitely approve of the banana one, there are even more flavors online). I still definitely need to try fathead dough, too.
Literally a couple of hours after you posted on Facebook that your butter had exploded, mine did the same thing. I even had the thought that I should watch it... and then didn't.
OMG!! The shirt is just So Stinkin' CUTE!!
Also: Pie in the sky! 🤩
Awesome as always thanks 😊
Thank you
You should try zucchini apple cobbler. It's so good!
It looks like the pie will be pretty good! If you let it cool more, will it firm up more? That would be the only issue I would have. Thanks!
1980s microwave cookbooks always emphasized covering food containers with a lid or wrap, probably for such a contingency. What a mess!
Sooo Emmy, how did the texture change after putting in the fridge??
I just was talking about this w/ a friend 2 weeks ago!!!!
Maybe it would set up more if you added cornstarch.
Well I heard that this originally came from the sailing ships of our US Navy. The carried supplies of salted crackers aboard ships and they also had plenty of sugar available. So that is what I heard.
That makes a lot of sense seeing as refrigeration wasn’t all that great way back in the years when they were just using ice to keep stuff cold.
As a former Sailor I have trouble believing they ever did anything this creative or tasty 😂
@@grammaurai6843 I have heard that food aboard a ship is pretty good, and certainly as good as the staff can manage, since chow time is entertainment, and highly anticipated. Thanks for your service. I use my freedom everyday. Thanks again for defending it.
I was wondering, as sugar was actually expensive compared to apples during the war. But on ships, there would have been sugar, but nothing fresh.
My Gram used to make this but she just put the crackerwholethe crust whole and used warm apple cider instead of water.
Try another version of a mock apple pie by using watermelon rinds. I made one last year and it was so good. Lots of recipes online too. 😊
Glad you did this! Just saw a TikTok abt it!
I have made this before, and yes it does taste like apple pie.
My Grandfather grew up in the depression era and he told of his Mom making apple pie and said he could never find anyone who made it like that. Years after my Mom told me he was eating Ritz Cracker pie. But he either forgot? Or didn't realize his Mom was making it
What if you use apple juice or apple cider to make the simple syrup? it seems like a pretty expensive pie though even without the apple juice
That's a good thought. The apple juice would give it the apple flavor.
Yup, always cover anything that has fat in it just in case water has gotten in it (think a couple of drops of water in the container).
I remember you made this years ago… I ALWAYS wanted to make this growing up but my Mom never would let me…go figure as I baked cooked everything else & cleaned the entire kitchen after…plus dishes by hand…. P.S. GLAD I DID NOT HAVE TO CLEAN YOUR MICROWAVE 😊
Microwave? Melt butter in the oven as it's preheating. Just don't let it burn.
Great idea!
Hahahha i have! Rlly cold butter in the micro for more than a few secs explodes…depending On the amount of butter I want to melt is how long intervals I’ll do. If it’s not a lot of butter, how do you 10 seconds at a time and then check it and there in between until fully melted