If you’re searching for a unique dessert experience, the Zucchini Pie “mock Apple Pie” is sure to intrigue your taste buds. It cleverly mimics the flavor and texture of traditional apple pie using zucchini, offering a delightful twist on a classic recipe. Perfect for summer gatherings, the dish will leave everyone curious about its ingredients.
When preparing the Zucchini Pie, consider replacing sugar with a sugar substitute for a lower-calorie option, or perhaps using whole wheat flour instead of all-purpose for a bit of nuttiness. If you’re avoiding gluten, a gluten-free flour blend can work too. Just keep in mind that fresh zucchini is best, but frozen can be used in a pinch, provided it’s well-drained.
Pies & Tarts
Zucchini Pie “mock Apple Pie” Recipe
Ingredients
- 18 inches regular pie crusts
- 2 rolled pie crusts (or just make your own crusts)
- 6 cups zucchini, peeled (sliced or chunked)
- 3 tablespoons lemon juice
- 1 dash salt
- 2 cups sugar
- 2 1/4 teaspoons cinnamon
- 2 1/4 teaspoons cream of tartar
- 1 dash nutmeg
- 4 1/2 tablespoons flour
Instructions
- Preheat the oven to 400 degrees.
- Cook 6 cups of zucchini until tender, then drain the water well.
- Add 3 tablespoons lemon juice and a dash of salt to the drained zucchini and mix.
- In a separate bowl, combine the 2 cups sugar, 2 1/4 teaspoons cinnamon, 2 1/4 teaspoons cream of tartar, a dash of nutmeg, and 4 1/2 tablespoons flour; mix well.
- Gently fold the drained zucchini into the dry mixture. It may appear runny, but don’t worry, it will set up while baking.
- Pour the filling into two 9-inch unbaked pie crusts and dot the top with butter.
- Cover with the top pie crust, sealing the edges tightly and making vent holes on top.
- Bake in the oven at 400 degrees for 40 minutes or until the crust is golden brown.
Part of our Homemade Pie and Tart Recipes collection — Part 5 of 5:
For anyone looking to perfect their pie-making skills, the 100 Year Old Pie Crust is an exceptional choice. It provides a flaky, flavorful base that pairs beautifully with any filling, making it a must-try for pie enthusiasts.