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Rollout bottom crust of pastry & fit into 9 inch pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar & cream of tartar in sauce pan, boil gently for 15 minutes. Add lemon juice & rind. Cool. Pour syrup over crackers, dot generously with butter or margarine & sprinkle with cinnamon. Cover with top crust. Trim & flute edges together. Cut slits in top crust to let steam escape. Bake in a hot over (425 degrees) 30- 35 minutes, until crust is crisp & golden. Serve warm. Makes 6- 8 servings.
Anna Mae Reeves ( a minister friend) made this when 1 was a teenager. ( Lived down at Cedar Creek by the old home place. Had a mean dog 'they left loose when they went away. 1 was scared & walked through the woods instead of on the road- Jean)
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