Mock Apple Pie
Recipes Desserts Holidays Kid-friendly Seasonal cooking
Description
This pie is absolutely delicious. It doesn't have a bit of apples in it! It's a good way to use your zucchini from the garden in an entirely different way. You won't be disappointed.
Ingredients
3 medium zucchini (1 lb. 12 oz.)
1 lemon
1 all-butter pie crust
1/4 c. all-purpose flour, plus more for dusting
1/2 c. packed light brown sugar
1 1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. kosher salt
3/4 c. plus 2 T. granulated sugar
2 T. salted butter, cut into small cubes
1 large egg, lightly beaten
Directions
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Preheat oven to 425 degrees F. Place a foil-lined, rimmed baking sheet on the bottom rack to preheat.
Peel and cut the zucchini in half lengthwise. Use a spoon to scoop out the seeds. Thinly slice the zucchini crosswise into half moons that look like apple slices, about 1/4 inch thick, making 4 1/2 - 5 cups.
Peel the lemon using a vegetable peeler, being careful not to get white pith on the peel. Juice the lemon into a small bowl; set aside.
In a medium saucepan, bring 1 quart water to a boil. Add the zucchini and lemon peel; simmer, stirring occasionally, until zucchini is softened, about 10 minutes. Drain; pat dry thoroughly. Discard the lemon peel.
Meanwhile, on a floured surface, roll out 1 pie crust into a 12-inch round, starting at the center and working your way out. Sprinkle flour over the top of the dough if it's sticky.
Carefully lift the dough; place it in a 9-inch pie dish (not a deep-dish pie dish); gently press the dough against the sides of the dish. Trim the overhanging dough to 1 inch from the edge. Cover; refrigerate until ready to use.
On a floured surface, roll out the second pie crust into a 10-inch round; place it on a baking sheet or large plate; cover; refrigerate until ready to use.
In a large bowl, whisk together the light brown sugar, cinnamon, nutmeg, salt, flour, and 3/4 cup granulated sugar; fold in the zucchini and lemon juice. Spoon the mixture into the pie dish; dot with the cubed butter.
Top the filling with the remaining pie crust. Trim the excess dough around the edges; crimp and seal the top and bottom crusts together. Cut a few vent holes in the top crust. Brush the pie with the beaten egg; sprinkle with the remaining 2 T. granulated sugar.
Bake on the preheated baking sheet until the filling is bubbly and the crust is deeply golden, 50 minutes to 1 hour, rotating the pie halfway through baking. Cover the pie with aluminum foil if the crust starts getting too dark after 30 minutes.
Allow the pie to cool for about 4 hours to room temperature on a wire rack before slicing.
Serve with a dollop of whipped cream or vanilla ice cream, if desired.
8-10 servings.