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.
Average Member Rating
(1 / 5)
4 people rated this recipe