Zucchini Mock Apple Pie
- Yield 16 servings
"This recipe is a favorite because no one can believe it is made from zucchini. It is fun when people think it is apple pie and then you tell them it is zucchini. When they taste it, they want the recipe. It almost tastes better than apple pie—in fact, I like it better."
- 6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons cream of tartar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- Pastry for two-crust pie
- Preheat oven to 475F.
- Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well (see “Tips,” below).
- In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch and salt until well coated.
- Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix.
- Dot with butter, drizzle with vinegar. Top with crust and crimp edges to seal
- Bake 12 minutes at 475F. Reduce heat to 350F and bake about 1 hour and 15 minutes.
Tips From Our Test Kitchen: Make sure the zucchini is well-drained and cooled before adding to sugar mixture or sugar will liquefy and make a river in your pie dish.
—Dolly Massaro, The Villages, Fla.