Zucchini “Apple” Pie Recipe

Thanks to Herm for sharing this recipe.

Zucchini “Apple” Pie

Everyone has zucchinis that hide until they are too big.  Here’s a perfect way to use them.  There are apple pies and apple pies, but this is an extra good one, and so inexpensive.  You really have to try it to believe it.

Use big zucchinis, but still tender enough that you can pierce the skin easily with your thumbnail.  Peel, cut into quarters lengthwise, remove the seeds and then slice crosswise.

Toss together:

• – 4 cups sliced zucchini, cooked until tender crisp (we steam it for several minutes but don’t overcook)
• – 2 tablespoons lemon juice
• – Dash of salt

Mix in a bowl:

• – 1¼ cup sugar
• – 1½ teaspoons cinnamon
• – 1½ teaspoons cream of tartar
• – Dash of nutmeg
• – 3 tablespoons flour

Add the zucchini and mix well.  It will be runny, but that’s OK.  Dump the filling into a 9-inch crust and dot with butter.  Add the top crust and bake at 400 degrees F for 40 minutes or until golden brown.

Recipe courtesy of Audrey Cleveland, Orland, California, fall 1989 edition of Troy-Built News

Note from the author:  To upgrade to a 12” pie:  Use 6 cups sliced zucchini, 2 tbls or more lemon juice, a dash of salt, 1 ¾ cups sugar, 2 tbls flour, 2 tbls cornstarch, 2 tsp cream of tartar, 2 tsp cinnamon, and dash of nutmeg.