Mock Apple Pie ~ Made with Zucchini!
Ingredients
6 -8 cups zucchini (peel, cut lengthwise, remove seeds, cut it about 1/4-inch thick so the shape resembles an apple slice)
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1/8 teaspoon ground cloves (Optional makes a tangier pie)
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh ground cardamom
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons cornstarch or 2 tablespoons flour
1 teaspoon vinegar ~ apple cider or white vinegar
1 tablespoon butter
1 egg white beaten
2 pie crusts (Either homemade or that ready kind to fit a 9 inch pie pan)
1/2 teaspoon sugar, reserved to dust the top crust prior to baking.
Preparation
1
Preheat oven to 425 degrees.
2
Boil zucchini slices in water for about two minutes, until nearly tender.
3
Remove from stove and drain well. Layer slices between sheets of paper towels to remove as much moisture as possible.
4
In a bowl, toss the cooled drained zucchini with sugars, cinnamon, clove, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
5
Place lightly floured pastry in a 9-inch, pan and fill it with the zucchini mixture.
6
Dot with butter and then drizzle the hole pile with the vinegar.
7
Secure the top crust and cut venting slits.
8
Brush top crust lightly with beaten egg white for a beautiful gaze. Sprinkle crust with sugar.
9
If you put a foil covered pan on the rack, directly below the pie pan, it will catch any overflow if there should happen to be some.
10
Bake for 15 minutes at 425.
11
Reduce heat to 350 and bake about 45 minutes.
12
Serve hot Ala Mode with a scoop of vanilla ice cream or just eat it cold!
Tools
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About
So your garden has produced an over abundant supply of Zucchini and you don't know what to do with it all.
I got this recipe from my cousin who says that even in a comparison with a real apple pie, she can not tell which is which!
Never tell and no one will ever know it's not really apple!!
What a tricky way to get people to eat their veggies!!
Added:
Saturday, August 6, 2011 - 11:34pm
