Mock Apple Pie (MAKES 8 SERVINGS)

 Pastry for two-crust 9-inch pie

36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)

2 cups water

2 cups sugar

2 teaspoons cream of tartar

2 tablespoons lemon juice

 Grated rind of one lemon

2 tablespoons BLUE BONNET Vegetable Oil Spread

1/2 teaspoon ground cinnamon

  (NO APPLES NEEDED)

Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar and cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with spread; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425 F for 30 to 35 minutes or until crust is crisp and golden.

Cool completely.