Ingredients

Instructions

  1. Roll out bottom crust of pastry and fit into 9 inch pie plate.
  2. Break crackers coarsely into pastry lined pan; set aside.
  3. In saucepan, combine water, sugar and cream of tartar; bring to a boil.
  4. Lower heat and simmer for 10 minutes.
  5. Add lemon juice and rind.
  6. Let stand at room temperature until cool.
  7. Slowly pour syrup over crackers, letting it seep in some as you go along.
  8. Dot top with butter; sprinkle with cinnamon.
  9. Cover with top crust; flute edges.
  10. Cut slits in top crust.
  11. Bake in preheated 425 degree oven for 30-35 minutes or until crust is crisp and golden.