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You could add cinnamon and caramel to a traditional apple pie, but does that really make it different? For a true twist on this all-American classic, try making it without apples!
Prep Time: 40 min.
Total Time: 1 hour 45 min. (incl. cooling)
Makes: 10 servings


· 1½  cups granulated sugar
· 2 teaspoons cream of tartar
· 1-1/3  cups water
· 1 teaspoon lemon zest
· 2 tablespoons fresh lemon juice
· 1/4 cup (1/2 stick) butter or margarine, divided
· 1/4 cup packed brown sugar
· 3/4 cup PLANTERS Pecan Halves
· 1 pkg. (15-oz.) ready-to-use refrigerated pie crusts (2 crusts)
· 36 RITZ Crackers, coarsely broken (about 1¾ cups)
· 1/2 teaspoon ground cinnamon


Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 min. or until mixture is reduced to 1½ cups.  Stir in zest and juice; cool 30 min.

Heat oven to 425° F.

Melt 2 tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate.
Sprinkle with brown sugar.
Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with 1 crust as directed on package; place cracker crumbs in crust.
Pour sugar syrup over crumbs.
Cut remaining butter into small pieces; place over filling.
Sprinkle with cinnamon; cover with remaining crust.
Seal and flute edge. Cut several slits in top crust to permit steam to escape.
Place on parchment-covered baking sheet.

Bake 30 to 35 min. or until golden brown.
Let stand 5 min.
Place serving plate over pie; carefully invert pie onto plate. Remove pie plate.

Serve pie warm or cool completely before serving.

Note: To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.
Special Extra: To reheat pie before serving, bake in 200° F oven 20 min. or just until warmed.



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