Mock Apple Pie (zucchini)2014-08-18
- Yield : 9" pie
- Servings : 10-12
- Prep Time : 25m
- Cook Time : 55m
- Ready In : 1:40 h
- 1 large overgrown zucchini (skin still pierceable) (6 cups of slices)
- 1 cup apple cider or water
- 2 TB lemon juice
- 1-1/4 cup granulated sugar
- 1/4 cup all purpose flour
- 1-1/2 tsp ground cinnamon or apple pie spice
- 1 tsp lemon zest
- 1/8 tsp salt
- 4 TB unsalted butter
- Prepared pie crust for double crust pie
Preheat oven to 350 degrees. Depending on how large the zucchini is, you will probably only need part of it so do as I did. Cut off a third and see where it takes you. Cut more and slice as needed so you don't waste your time. Wash zucchini then cut off a portion of zucchini and peel. Discard peels.
Cut the zucchini into 4 pieces. Scoop out seeds using a big serving spoon. Discard seeds.
Thinly slice zucchini to equal 6 cups of slices.
Put slices in a large saucepan. Add cider and lemon juice. Simmer for 10-15 minutes on medium high; stirring occasionally. Color will change from greenish to yellow. Slices will soften and become bendable.
Pour into a colander to drain. Dab with paper towels to remove excess moisture. Cool to room temperature. May have to pour off more accumulated liquid.
In a large bowl mix cooled slices, sugar, flour, cinnamon, lemon zest, and salt.
Line a 9" pie pan with one crust. Pour in filling. Dot with butter.
Top with second crust or create a lattice whatever you want to do is fine. Crimp edges. Cut 3 slits in the top to let steam escape.
Bake in preheated oven for 55-60 minutes or until top crust is golden brown. Cover edges of pie about midway through if becoming too brown.
Cool completely before cutting. Store leftovers covered in the refrigerator.
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