Prep 15 mins
Cook 30 mins
You'll never know this pie is not made with apples....neither will your guests...unless you tell them! This pie is SOOOOO good, very moist, and I've been making it for nearly 20 years. It was given to me by the wife of my then-insurance agent in Layton, Utah. An excellent way to use some of the extra zuchini that always seem to appear in abundance, overnight (!) in your garden! Note: Prep time does not include time it takes to prepare zuchini, or time to pre-heat oven.
- 1 double crust pie crust
- 3 -4 average-sized zucchini
- 1 cup white sugar
- 1⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons cream of tartar
- 2 tablespoons flour or 2 tablespoons cornstarch
- Peel, deseed and cut zuchini into pieces.
- (Same as you would for apple pie).
- Cover with water, bring to boil for about 2 minutes.
- Drain and set aside to cool.
- Mix together the rest of the remaining ingredients.
- Mix gently with the drained zuchini.
- Put all into pie-crust lined pan, and top with second crust.
- Bake at 400 for 10 minutes, then reduce heat to 350 and continue baking for an additional 20 minutes, or until golden brown.
- Serve with vanilla ice cream, if desired.
I could resist this recipe, I was a bit nervous about it, but it did taste like apple pie. My only complaint was that, while it was wonderful fresh cooked, it did get watery as it cooled.