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.
Course: Dessert
Author: Vendor submitted by Huckleberry Moon Farm
Ingredients
6cupszucchinipeel, cut lengthwise, remove all the seeds and then cut into 1/4 to 1/2 inch chunks
1cupsugar
1/2cuplight brown sugartightly packed
2tspcinnamon
1/4tspground nutmeg
1/4tspground cardamom
1 1/2tspcream of tartar
2tbspcornstarch
1/2tspsalt
2tbsplemon juice
1tspwhite vinegar
1tbspbutter
2eachready pie crusts(Pillsbury)
1tspsugarfor 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.