9/13/06

Apple... Errr... Zucchini Pie? ZAPPLE PIE!




MY ZAPPLE PIE

Apple... errr, Zucchini Filling

6 c peeled, scooped out, quartered and thinly sliced zucchini
1 c sugar (3/4 - 1 1/4, adjust to your own taste)
1 t vanilla
4 T real butter
2 t cinnamon
1/4 t nutmeg
1/3 c lemon juice + water to make 1/2 c
1/3 c flour
1 pie shell with top crust


Preheat Oven: 450.

In a saucepan over medium heat combine the zucchini, sugar, butter, vanilla, cinnamon and nutmeg. Add 2 T lemon juice. Stir to mix and cook until tender, about 10 minutes. Mix the rest lemon juice and water with the flour in a cup and stir into the zucchini mixture to thicken. Remove from heat.

Spoon the zucchini filling into the pie shell. Place the top crust on and crimp the edges to seal. Put the pie into the hot oven and close the door. Then reduce the heat to 350. Bake for 25-30 minutes until the top is browned and the filling is bubbling.

Cool completely or slightly warmed to serve with a scoop of vanilla ice cream.

*One of the original recipes called for 3/4 c sugar and 1/2 c of lemon juice. I found it to be too much lemon and not sweet enough. Increase or decrease according to taste. I also used 3/4 white sugar and about 1/2 c brown sugar.


















No comments:

Post a Comment

Thank You so much for your comment!

Print Friendly and PDFPrint Friendly
Related Posts