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Zucchini Apple Pie

5.0(7)

I got this recipe from another Zaarite who just didn't have the time to post it (and that time is NOW!). With Sherry's kind permission, here is a recipe that she says "it's fun to watch them eat it and THEN tell them it's not apples!".

by KeyWee·published 2002-08-28

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Pie

Servings

1 pie, 8 serving(s)

Total time

1h 20m

prep 20 min

Calories / serving

358 kcal

Ingredients (14)

serves

1 large zucchini (to make about 10 cups thinly sliced)zucchini
1/3 cup lemon juicelemon-juice
1/3 cup waterwater
1 10-inch deep dish pie crust
1/2 cup flourflour
1 cup sugarsugar
1 teaspoon cinnamoncinnamon
1/4 teaspoon nutmegnutmeg
1 dash saltsalt
1 cup flourflour
1 cup sugarsugar
1 teaspoon cinnamoncinnamon
1/4 teaspoon nutmegnutmeg
1/3 cup margarinemargarine

Instructions (15 steps)

01Peel zucchini and slice in half lengthwise.
02Scrape out soft center and seeds, and slice thin.
03Combine lemon juice and water.
04Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.

05Volume will reduce by about half.

06Drain but do not rinse.

07Leave over sink to continue to drain.

08Fit pie crust to pan.

09In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.

10Add zucchini slices to bowl and toss to mix well.

11Put zucchini mixture in pie shell.

12For crumb topping, mix all dry ingredients.

14Put all crumbs on top of pie.

15Bake in preheated 400 degree oven for 45 minutes.

Nutrition (per serving)

Calories: 358 kcal
Protein: 3 g
Fat: 8 g
Saturated fat: 1 g
Carbs: 71 g
Fiber: 2 g
Sugar: 51 g
Sodium: 113 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.