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Zucchini "Apple" Pie Recipe

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This recipe for Zucchini "Apple" Pie is from The Renaldi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 1/2 lbs. medium size zucchini, peeled, halved lengthwise and cut crosswise in this slices (4 c.)
1 c. sugar
1/2 c. light brown sugar
1/4 c. flour
3 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. water
1 tsp. lemon juice
1/2 tsp. each ground cinnamon and nutmeg
Crust:
1 baked store-bought, 9-inch pie shell
Crumb Topping:
1/2 c. butter
1/2 c. light brown sugar
1 c. flour

Directions:
Directions:
Put all filling ingredients into a 2 qt. microwave-safe bowl. Stir to mix. Microwave uncovered on high 8 to 10 minutes, stirring 3 times, until thickened. Pour into baked pie shell. To make topping, melt butter in a 1 qt. microwave-safe bowl. Stir in remaining topping ingredients until blended. Cover with lid or plastic wrap. Microwave on high 2 - 2 1/2 minutes, stirring twice, until slightly browned and bubbly. Spread out on a piece of foil. When cool enough to handle, sprinkle evenly over filled pie. Chill in refrigerator at least 3 hours.

Number Of Servings:
Number Of Servings:
8

 

 

 

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