Mock Apple (Zucchini) Pie
Ingredients
Pie Filling
- 1350 g zucchini 3 lbs
- 300 g sugar 1 1/2 Cups
- 125 g flour 1 Cup
- 7.5 ml Cream of Tartar 1 1/2 Tsp
- 7.5 ml cinnamon 1 1/2 Tsp
- 5 ml salt 1 Tsp
- 15 ml lemon juice 1 TBsp
- 10 ml vanilla 2 Tsp
Crumb Topping
- 115 g butter softened 1/2 Cup
- 100 g granulated sugar 1/2 Cup
- 125 g All purpose flour 1 Cup
- 1 ml Ground cinnamon 1/8 Tsp
Instructions
To Prepare Zucchini
- Use medium zucchini. Peel them, then slice in half lengthwise, remove seeds and thinly slice. The slices should resemble apple slices.
- Cook zucchini along with a small amount of water in a skillet for over medium heat for 10 minutes. Begin timing when the water begins to bubble. Drain all of the liquid and allow to cool.
To Assemble
- Preheat oven to 375°F.
- Prepare pastry and place in a deep dish 9" pie plate.
- Mix cream of tartar, salt, flour, lemon juice, sugar, nutmeg and cinnamon with cooked and drained zucchini slices. The zucchini will release more liquid and the filling will look wet, that is ok. Pour into pie shell.
- Make crumb topping by mixing all ingredients until crumbly. You can use a patry cutter, a fork, or your fingers to incorporate the butter into the flour mixture.
- Sprinkle crumb mixture over the pie pie.
- Bake for 40-45 minutes or until the filling is bubbly and the crumb is golden brown.
- Cool before serving.