Recipe for mock apple zucchini crumb pie.

Print Friendly

I tried this new recipe for Zucchini Pie that  taste just like Apple Pie. It is great, didn’t tell Andy what it was until he at half of it, he thought it was apple pie, every one who has tried it loves it. This is a great way to use those big zucchinis that you think are too big to do anything else with. Actually, you want the big zucchinis for this.

The first thing you want to do is peel the skin off, slice it down the center and scoop the seeds out. It’ll look something like this.

Then you want to slice it long ways again so that you end up with four long strips.
Next, slice it into thin short strips (you need 4 cups) and boil until crisp tender.


Then drain it and run it under cool water to stop the cooking process. It even looks like apples.
While this is cooking Cut in a ½ cup of butter to 1 cup flour and ¾ cup of brown sugar. Whoops Forgot to take a pic. Set to the side
 
After you drain the slices put them in a bowl and toss with 2 tbsp. lemon juice and a dash of salt.

In a separate bowl, mix 1 1/2 c. sugar, 1 1/2 tsp. cinnamon, 1 1/2 tsp. cream of tartar, a dash of nutmeg and 3 tbsp. flour. It should look like this.

Add your zucchini to the dry ingredients and stir to coat. It’s OK if it’s runny. It’ll soak up.
Dump it all into a 9 inch pie crust.

Then take your crumb topping and put on top of the pie
You can put a top crust if you don’t want the crumb topping. 

Put the pie on a cookie sheet because it will spill over. Bake at 400 for 50 minutes

Very Yummy! Taste just like apple pie

Recipe for mock apple zucchini crumb pie.

4 Cups sliced zucchini
2 tbsp. lemon juice
a dash of salt.
1 1/2 c. sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tartar
a dash of nutmeg
3 tbsp. flour

Peel the skin off, slice it down the center and scoop the seeds out.

Then you want to slice it long ways again so that you end up with four long strips.

Next, slice it into thin short strips and boil until crisp tender.

Then drain it and run it under cool water to stop the cooking process.

After you drain the slices put them in a bowl and toss lemon juice and salt. In a separate bowl, mix sugar, cinnamon, cream of tartar, nutmeg and flour.

Add your zucchini to the dry ingredients and stir to coat. It’s OK if it’s runny. It’ll soak up.
Dump it all into a 9 inch pie crust.

Then take your crumb topping and put on top of the pie. Or you can put a top crust on now like a regular apple pie.
Put the pie on a cookie sheet because it will spill over. Bake at 400 for 50 minutes

Crumb Topping
4 Tbsp of butter
2/3 cup flour
2/3 cup of brown sugar
½ tsp. cinnamon
¼ tsp nutmeg

Mix all ingredients until crumbly