Noted: Looking back (in 2021) on my early posts in 2006 - back when I had to take the pictures on a camera and literally plug into my computer with a cord to upload them. Also - it was rare for anyone to even have recipe blogs back then so the photos and the posts are almost 'vintage' by now - ha ha.
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.
