Zucchini Apple Pie Recipe
Zucchini Apple Pie
1 pie crust
2 medium zucchini
2 tablespoons lemon juice
1 pinch of salt
1 cup packed brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 ½ teaspoons cream of tartar
3 tablespoons all-purpose flour
½ cup packed brown sugar
½ cup all-purpose flour
1 cup rolled oats
¼ cup butter
Preheat the oven to 400 degrees. Place the pie crust in a pie pan.
Wash and peel the zucchini. Slice each zucchini in half lengthwise and scoop out the seeds. Cut into quarters and slice thinly to resemble apple slices. Combine 4 cups of zucchini slices with the lemon juice and salt in a large bowl. Heat a large pan over medium-high heat on the stove. Transfer the zucchini mixture to the heated pan and cook until tender crisp. Watch not to cook too long or you will end up with mushy zucchini. Remove from heat and allow to cool.
In a separate bowl, combine the 1 cup of brown sugar, cinnamon, nutmeg, cream of tartar, and flour. Add the cooked zucchini to the flour mixture and mix well. Spread the filling into the pie shell.
Combine ½ cup packed brown sugar, ½ cup all-purpose flour, and 1 cup rolled oats in a bowl. Cut in ¼ cup butter with a pastry blender until the mixture resembles a coarse mixture. Spread the mixture evenly over the pie filling.
Bake the pie in the preheated oven for 40 minutes until the crust is golden brown.
Tastes delicious with a spoon of vanilla greek yogurt!
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