- 2 (9 inch) pie shell
- 36 buttery round crackers
- 1 3/4 cups water
- 2 cups white sugar
- 1 1/2 teaspoons cream of tartar
- 2 tablespoons cider vinegar
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange crackers in pastry-lined pie pan and set aside.
- In medium saucepan, combine water, sugar, and cream of tartar. Stir well and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Stir in vinegar.
- Cool sugar mixture, then pour over crackers. Dot crackers with butter and sprinkle with cinnamon. Cover with second pastry shell. Seal edges and cut steam vents in top.
- Bake in preheated oven for 30 minutes or until crust is golden brown. Cool and serve with ice cream or whipped cream if desired.