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 and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; 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 30-35 minutes or until crust is crisp and golden. Cool completely. Posted to Bakery-Shoppe Digest V1 #222 by Shelley Sparks
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|Serving Size: 1 Serving (1858g)|
|Recipe Makes: 1|
|Calories from Fat: 1208 (18%)|
|Amt Per Serving||% DV|
|Total Fat 134.2g||179 %|
|Saturated Fat 30.3g||152 %|
|Monounsaturated Fat 56.3g|
|Polyunsanturated Fat 42.6g|
|Cholesterol 0mg||0 %|
|Sodium 2528.7mg||87 %|
|Potassium 632.5mg||17 %|
|Total Carbohydrate 1367g||402 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 1359.7g|
|Protein 20.3g||29 %|
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Calories per serving: 6586
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