Some time back, I read about a ‘Mock Apple Pie’ in a cookbook. It used flat crackers in lieu of apples. Apparently it went back to when crackers were less expensive than fruit. Never did try it but it sounded interesting. I think that particular recipe used Ritz crackers although, no doubt, there are variations galore. Makes me think crackers must have been less salty than now, although, as you say, there are low salt crackers now. So many crackers now are so thin, I wonder if they would hold up or just go to mush in such a recipe. I wonder if some people used pilot crackers, like Vermont Country Store sells. I understand those are so sturdy you can split them in two if you’re careful. You mix the crackerss with typical spice, sugar, ect. Don’t know if the flavor was considered similar or just the appearance. Viniger pie goes back to when lemons were rare or expensive.