Prep 15 mins
Cook 1 hr 15 mins
My GF (Dolly) had given me this recipe and of course I had to give it my touches(tweaked). This is a great way to use all those extra zucchini you have growing out in that garden of yours! No one will ever know it's made from zucchini! Bring on a picnic and watch all the faces. helpful step by step check out this link http://www.recipezaar.com/bb/viewtopic.zsp?t=226625
- 6 -8 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-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 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1 teaspoon vinegar (I have used white and apple cider both are good)
- 1 tablespoon butter
- 2 ready pie crusts, Pillsbury
- 1⁄2 teaspoon sugar, for topping the crust
- Preheat oven to 425 degrees.
- Cook zucchini slices in boiling water until barely tender, about 2 minutes.
- Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
- In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
- Place lightly floured pastry in a 9-inch, pan.
- Fill with zucchini mixture.
- Dot with butter, drizzle with vinegar.
- Top with crust.
- Brush top crust lightly with water and sprinkle crust with sugar.
- Bake for 15 minutes at 425.
- Reduce heat to 350 and bake about 45 minutes.
- Serve hot with a scoop of vanilla ice cream.
- Or serve chilled.
This is the perfect use for that zucchini you let get too big. Tastes just like apple pie. The guys at work didn't know the difference!!
I was so excited to try this and was going to make 2 - but that's a LOT of zucchini! Because it's really high priced right now just made one. I made a huge oops. When I lowered the temp and then reset my timer, I never got the stove off "temp" and INCREASED the oven. After awhile I went to check on it since the timer hadn't gone off - surely it's time. Well it was burnt. But let me tell you how good this pie is - even burnt it was great! It was mostly just the topping the crust edge that got black and I considered pulling the topping off, replacing and putting it back in, but no need. Wouldn't serve it to guests in it's present state but I will not hesitate to make this again. On a side note, though I'm not new to cooking with zucchini, it's the first time I ever peeled it. Apparently the juices from the veggie can have a reaction with your hands - the juices dry on your skin making your skin very tight - like you poured super glue on yourself. About as hard to get off too. In fact washing seems to only make it worse! Better by the next day and a google search showed it's not uncommon. So just a heads up not to be alarmed. It's not contact dermatitis or an allergy, it's just the nature of the veggie. Next time I'll wear gloves! And pay attention to the oven!!!
I agree that it tastes like apple pie. My teenage nephew refuses to eat vegetables but he was completely fooled by this pie.