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Old March 6, 2013   #62
Join Date: Aug 2012
Location: San Diego, Ca Zone 10b
Posts: 26
Default Zucchini "Apple" Pie

Didn't see this one here - a recipe I cut out years ago from the Fall 1989 issue of T-Bon, and is simply an awesome use for those huge zucchini's that seem to get away from us. I fooled everyone when I made this - except my mom - even though it tasted exactly like an apple pie, the texture of the "apples" was just off enough to make her suspicious, but she had no idea what I had used.

"Everyone has zucchini's that hide until they're too big. 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 zucchini's, but still tender enough that you can pierce the skin easily using your thumbnail. Peel, cut lengthwise in quarters, remove the seeds and slice crosswise."

Toss Together:
6 cups sliced zucchini
2-3 tablespoons lemon juice
dash of salt

Mix in Bowl:
1 3/4 cups sugar
2 Tbs flour
2 Tbs Corn Starch
2 Tsp Cream of Tartar
2 Tsp Cinnamon
dash of nutmeg

Add the zucchini and mix well. It will be runny, but that is OK. Dump the filling into a 12 inch crust and dot with butter. Add the top crust and bake 400*F for 40 minutes, or until golden brown.
Baja_Traveler is offline   Reply With Quote