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Zucchini "Apple" Pie Recipe

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This recipe for Zucchini "Apple" Pie, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Whats Cooking News Journal
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 double pie crust
6 cups prepared zucchini slices
2 Tbs lemon juice
pinch of salt
1 1/4 cups sugar (white or brown)
1 1/2 tsp cinnamon
pinch of nutmeg
1 1/2 tsp cream of tartar
3 Tbs flour
Raisins and or chopped walnuts (optional)
butter to dot on top

Directions:
Directions:
Peel the zucchini. Quarter lengthwise, remove seeds, then cut each strip crosswise as you would cut apple slices for pie. Boil zucchini until just tender-crisp; drain well. Toss with lemon juice and salt. Mix dry ingredients in a large bowl; stir in zucchini and raisin and walnuts if used. The mixture will be runny. Turn into 9" pie crust and dot with butter. Cover with top crust, seal edges and slit top for steam to escape. Bake at 400F for 40 minutes or until golden brown. (Some recipes say bake at 350 for 45 - 60 minutes.)

Personal Notes:
Personal Notes:
Large zucchini are preferred for this pie because, their solid seed free flesh is firm and crisp, like an apple.
"Serve as apple pie, don't mention zucchini. Nobody will know the difference."

 

 

 

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