Students in Mrs. Paricio’s honors chemistry classes have an extra credit opportunity to make an Apple pie without the apples called, Chemical Apple Pie.

In order to get the extra credit, students must make the pie and give a slice to their parents or a guardian to taste. After the parent or guardian taste the pie they are required to write a note saying their child followed the recipie, how the pie tastes, and their reactions to the pie.

“It was kind of off putting, I really didn’t want to do it. I was just doing it for the extra credit, but then the thought of something with no apples in it, and it actually tasting like apple pie intrigued me, “ junior Ashley Diesburg said. “So I decided to go out and get the ingredient and put it together.”

After the students make the pie and get a signed note, they must bring in a slice and the note to Mrs. Paricio in order to receive their extra credit.

“It actually taste like Apple Pie, I wasn’t expecting it to,” Diesburg said. “I was really surprised at the way it turned out.”

Students have until the day of their unit test to complete the assignment.

If you want to make Chemical Apple Pie at home, here is the recipe down below.

Chemical Apple Pie:

Ingredients:

• One recipe pastry for a nine inch double crust pie
• Two cups water
• One and a half cups white sugar
• One and a half teaspoons cream of tartar ( important as it gives it the acidic flavor)
• 25 or more round crackers
• Half teaspoon ground cinnamon
• Two tablespoons butter

Instructions:

1.Preheat oven to 350 degrees Fahrenheit.

2.Roll out the pastry and set aside. Bring water to a boil in a large saucepan.

3.In a small bowl mix together sugar and cream of tartar. Add mixture to boiling water. Boil for a couple of minutes.

4.Break up crackers into ¼’s or smaller and place in the pie crust. It should be pretty full.

5.Pour sugar solution over the crackers and make sure all crackers get moist.

6.Sprinkle crackers with cinnamon and dot with butter or margarine. Cover with to pastry. Seal edges and cut steam vents in top.

7.Bake in preheated oven for 30 minutes, until crust is golden brown. May need to cover top pastry partway through baking to prevent over-browning.