Mock Apple Zucchini Pie

Experience the surprising and delightful flavors of this unique Mock Apple Zucchini Pie. Savor each bite of tender zucchini slices coated in a blend of sugars, warm spices, and a flaky pastry crust. Whether enjoyed hot with a scoop of vanilla ice cream or chilled, this pie is sure to impress.

Ingredients

Ingredients
8	cups zucchini, peeled, seeds removed, and sliced ¼-inch thick
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 (white or apple cider)
1	tablespoon butter
2	ready pie crusts (Pillsbury)
1⁄2	teaspoon sugar for topping the crust

Instructions

• Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Cook zucchini slices in boiling water until barely tender, approximately 2 minutes.
  3. Remove the zucchini slices from the stove, drain well, and allow them to cool. Use paper towels to remove excess moisture.
  4. In a bowl, combine zucchini with granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
  5. Place a lightly floured pastry in a 9-inch pie pan.
  6. Fill the pastry with the zucchini mixture.
  7. Dot the top with butter and drizzle with vinegar.
  8. Cover with the top crust, brush lightly with water, and sprinkle with sugar.
  9. Bake for 15 minutes at 425°F (220°C).
  10. Reduce the heat to 350°F (180°C) and bake for approximately 45 minutes.
  11. Serve the pie hot with a scoop of vanilla ice cream or chilled.

Aug 05, 2024