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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 313.4 kcal |
| Protein | 3.1 g |
| Fat | 13.3 g |
| Carbohydrates | 47 g |
| Fiber | 2.4 g |
| Sugar | 27.1 g |
Published on Aug 05, 2024 by Luminița