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Zucchini Mock Apple Pie Recipe
I know what you're thinking, "There's no freakin way that chopped up zucchini is going to taste like apple pie". But, you're wrong and this tastes like the best dang apple pie you've ever had in your life. This is the perfect recipe for those giant, caveman club, zucchinis that you'd normally just throw over the hill. Trust us, it's unbelievably good and if you didn't tell your family what it was they'd think you'd just baked up the best apple pie they ever had in their lives.
Ingredients
- 6 cups zucchini peel, cut lengthwise, remove all the seeds and then cut into 1/4 to 1/2 inch chunks
- 1 cup sugar
- 1/2 cup light brown sugar tightly packed
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1 1/2 tsp cream of tartar
- 2 tbsp cornstarch
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1 tsp white vinegar
- 1 tbsp butter
- 2 each ready pie crusts (Pillsbury)
- 1 tsp sugar for topping the crust
Instructions
- Placed chopped zucchini in large pot with enough water to cover
- Heat on high to boil, once boiling cover for 2 minutes. Should be crisp tender after 2 minutes.
- Remove from heat, drain, and place in refrigerator until cooled
- Remove as much moisture as possible with paper towels
- Preheat oven to 425 degrees
- In a large bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch, lemon juice and salt until completely coated.
- Place lightly floured pie crusts in a 9-inch pie pan and fill with zucchini mixture
- Dot with butter, drizzle with vinegar.
- Place top crust and crimp along edges, take a knife and stab some slits into crust to allow steam to release.
- brush top crust lightly with water and sprinkle crust with sugar.
- bake for 15 minutes at 425
- reduce heat to 350 and bake for about 45 minutes.
- remove from oven and let cool on rack for at least 30 minutes.
Notes
Best served warm with vanilla ice cream.