2unbaked pie shellsor 1 package of refrigerated pie crust dough
2tablespoons lemon juice
2tablespoonsbuttercut into small pieces
Preheat oven to 350 degrees.
In a medium-sized saucepan combine water, sugar, and cream of tartar bring to a boil. Once the syrup begins to add the lemon juice and lemon zest. Stir lemon juice and zest into syrup in the mixture, reduce heat to low, and simmer for approximately 15 minutes, after 15 minutes allow syrup to cool.
Place one pie crust in a pie pan, and then break crackers into the pie shell. Pour syrup over the crackers. Sprinkle cinnamon over crackers, and sprinkle over nutmeg over the crackers. Place the butter pieces on top of the crackers.
Top with pie shell with remaining pie crust. Pinch together crusts and then trim off excess pie shell. Make a couple of slits in the top of the pie so the steam can escape while cooking. Bake for 30 to 35 minutes or until the pie crust is golden brown.