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
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.
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 🤤
@@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 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 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 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. 😊
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.
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 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 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.
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.
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 :)
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.
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!
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.
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.
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
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 ❤
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.
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
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.
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.
There could have been a moisture pocket in the butter. Adding more water to the butter would stretch the batch (yay, shrinkflation). Fats and water can react explosively when heated. That’s something very convincingly demonstrated by the Mythbusters!
I ate lots of Ritz crackers when growing up (nowadays I wouldn’t trust the fat used in them) and very often the back of the box had the Ritz Mock Apple Pie Recipe (I was born in 1961 in Illinois and I think I was first seeing it in the late Sixties though it showed up again and again into maybe the early Eighties when I stopped eating them).
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 😊
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.
That reminds me of a time when I was in the kitchen with my 12yo niece and we were making Jello. very simple. She put water in the microwave and it exploded. She got another cup and it exploded too. My comment: Geez! you can't even boil water! I've also had butter explode but I usually cut it up a bit to deter explosions.
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 😂😂😂
much better to put the crackers in the pie crust and pour the liquid over them, keeps the shape and texture better! also use better butter for a lower water content (like Kerrygold!) and it won't explode in the microwave
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 :) :)
In the food experiment business, I wonder if you put potato slices in, would it taste apple-y ? Pomme = apple, 🍏🍎🍏🍎🍏🍎🍏🍎 Pomme de terre = potato 🥔🥔🥔🥔🥔🥔🥔
I wonder if apple pie spice would be better than cinnamon. Apple pie spice comes in a jar like pumpkin pie spice. It just has a little more spice like nutmeg and allspice
I was watching an episode of King of The Hill, and my ex-wife wondered why I laughed so hard when Peggy said "You cannot make authentic guaca-mole with lemon juice and Ritz crackers!"
I remember when i was a kid in the late 90s i was at a big family reunion and someone brought a mock apple pie. I thought it was regular apple pie and got some. It was one of the worst things i had ever tasted. Def sidnt taste like apple pie to me. Idk if it was the pie maker or the recipe or what but i vowed to never eat it again that day lol And for context i wasnt a picky eater. Ive always Loved fruit and vegetables and trying new things. So it wasnt just my kid tastebuds lol
