Tastes just like apple pie, but it's really zucchini.
Lonnie Bradley
Lonnie Bradley
| 1 c. sugar 1/4 c. brown sugar 1 t. cinnamon 1/4 t. nutmeg 1 T. lemon juice 1/4 t. allspice 2 t. cream of tarter Pinch of salt 3 T. cornstarch 2 T. butter (brush on after baked) Zucchini - enough to fill the bottom pie shell Directions: Peel and scoop out seeds of a very large zucchini. Slice it into apple size slices. Cover with water and boil for 8 minutes. Drain well and mix in remaining ingredients (except butter). Pour into pie crust and top with second crust. (I like the frozen Marie Calendar crusts). Cover edges of crust with tin foil and bake 400 degrees for 20 minutes. Turn oven down to 350 degrees and bake for another 20 minutes or until it looks golden brown. Brush crust with butter and sprinkle with sugar. Serve with vanilla ice cream. YUM! P.S. (If you don’t have allspice, you can use equal amounts of cinnamon, clove, nutmeg, and black pepper) Number Of Servings:8 |
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