Zucchini "Apple Pie"

This pie is made with zucchini, but it tastes just like an apple pie. It has fooled the best of them!

Photo by Terry S.

PREP TIME

40

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

Ingredients

  • 8

    " Pie:

  • 8

    " pie crust

  • 4

    cups sliced zucchini (cooked)

  • 2

    tbsp lemon juice

  • dash of salt

  • 1 1/4

    cups sugar

  • 1 1/2

    tsp cinnamon

  • 1 1/2

    tsp cream of tarter

  • dash of nutmeg

  • 3

    tbsp flour

  • 9

    " Pie:

  • 9

    " pie crust

  • 7

    cups zucchini (cooked)

  • 2 1/2

    tbsp lemon juice

  • dash of salt

  • 1 1/2 - 1 3/4

    cups sugar

  • 2

    tbsp flour

  • 2

    tbsp cornstarch

  • 2

    tsp cream tarter

  • 2

    tsp cinnamon

  • dash of nutmeg

Directions

Use big zucchinis (meaty and approximately 18" long), but still tender enough that you can pierce the skin with your thumb nail. Peel and cut in quarters lengthwise, remove the seeds and slice crosswise approximately 1/4" thick. Cook the zucchini in water until tender crisp (let drain in strainer to remove liquid). Sprinkle with lemon juice. Mix sugar, salt, cinnamon, cream of tarter, nutmeg, flour (and cornstarch for 9" pie) in a bowl. Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into a pie crust and dot with butter. Add the top crust and make slits to vent. Bake at 400 degrees for 40 minutes or until golden brown. Let cool completely and serve. Store in the refrigerator.

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