Description
This mock apple pie is made with overgrown zucchini or summer squash. It is so close to the real deal that your family may not believe it is made with zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup butter or vegetable shortening
- 6–7 tablespoons cold water
- 6 cups peeled, quartered, cored and thinly sliced zucchini or summer squash
- 1/2 cup lemon juice
- pinch of salt
- 1/2 cup granulated sugar
- 1/4 cup light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 tablespoons instant tapioca
- 1 tablespoon granulated sugar
Instructions
- Step: Mix together flour and salt, cut in butter or vegetable shortening until mixture resembles coarse crumbs, sprinkle with water until dough holds shape, flatten into two disks and refrigerate.
- Step: Fillet zucchini into slices about 1/8 to 1/4 inch thick.
- Step: Combine zucchini, lemon juice, and salt in a medium saucepan, bring to a boil, then reduce heat and cook for 5 minutes until zucchini starts to soften.
- Step: Add granulated sugar, brown sugar, cinnamon, nutmeg, and ginger and simmer for 5 minutes longer.
- Step: Remove from heat, stir in tapioca, and let stand for 15 minutes.
- Step: Preheat oven to 425°F and place a rack in the lower third of the oven.
- Step: Roll out pie crust, place the bottom crust in a 9 inch pie plate.
- Step: Spoon zucchini filling into bottom crust, place top crust, crimp edges, and cut small slits in the top for steam to escape.
- Step: Bake on the lower third rack for 20 minutes.
- Step: Reduce heat to 350°F and bake for 30 minutes more.
- Step: Sprinkle top of pie with reserved sugar and bake for 10 to 15 minutes more until crust is golden and juices bubble.
- Step: Remove from oven and cool on a wire rack.
Notes
Use overgrown zucchini rather than young zucchini for the best flavor. Cool the pie for at least a couple of hours before serving to ensure clean slices.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 22 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg