Description
Discover a delightful twist on a classic dessert with our recipe for Zucchini Apple Pie. Learn how to create this delicious and unique pie that will surely impress your guests!
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 2 large zucchini
- 2 tablespoon (30 ml) s lemon juice
- 1 pinch salt
- 25 cup (300 ml) s packed brown sugar
- 5 teaspoon (8 ml) s ground cinnamon
- 5 teaspoon (8 ml) s cream of tartar
- 1 pinch ground nutmeg
- 3 tablespoon (45 ml) s all-purpose flour
Instructions
- Peel the zucchini and slice them into quarters lengthwise, then remove the seeds and cut crosswise, similar to how you would slice apples for a pie. Combine 4 cups of the chopped zucchini with lemon juice and a bit of salt. Cook this mixture in a skillet until the zucchini is tender but still slightly firm.
- In a separate bowl, blend the brown sugar, cinnamon, cream of tartar, nutmeg, and flour. Stir the cooked zucchini into the sugar mixture, ensuring it’s well combined. It may appear a bit liquid, but that’s fine.
- Transfer the filling into a prepared 9-inch pie crust, add small pieces of butter on top, and cover with the second pie crust. Bake in an oven preheated to 400°F (205°C) for 40 minutes or until the crust is golden brown.
Notes
- Make sure to deseed the zucchini to prevent excess moisture in the pie filling.
- Don’t fret if the filling appears watery before baking, it will thicken while cooking.
- Sprinkle extra cinnamon on top of the pie pre-baking for an attractive presentation and enhanced flavor.