Description
A surprising and delicious twist on classic apple pie, this Zucchini Mock Apple Pie recipe is a perfect way to use up excess zucchinis. The zucchinis are transformed into a pie filling that closely mimics the taste and texture of traditional apple pie, making it a great option for those looking for a unique dessert experience.
Ingredients
Zucchini Filling:
- 6-8 cups zucchini (peeled, seeded, sliced)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon fresh ground cardamom
- 1 1/2 teaspoons cream of tartar
- 2 tablespoons cornstarch or flour
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- 1 tablespoon butter
Crust:
- 2 ready pie crusts (Pillsbury recommended)
- 1/2 teaspoon sugar (for sprinkling)
Instructions
- Preheat oven to 425 degrees:
- Assemble the Pie:
- Bake:
- Serve:
Prepare the zucchini filling by cooking zucchini slices in boiling water for 2 minutes. Drain well, cool, and remove excess moisture. In a bowl, mix zucchini with sugars, spices, cream of tartar, cornstarch, and salt.
Line a 9-inch pan with one pastry crust. Fill with zucchini mixture. Dot with butter, drizzle with vinegar. Cover with the second crust. Brush with water, sprinkle with sugar.
Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for an additional 45 minutes, until crust is golden brown.
Serve hot with vanilla ice cream or chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
