June 18, 2017

Zapple Pie - Incredible Zucchini Apple Pie (.... Made from Zucchini But You'd Never Know It!)

Although I do have a "print friendly" button option at the end of every post, for the most part when I print off my own recipes I choose to highlight and copy it to a word perfect blank page and print it off.   I've had this site up since 2006 and over the years I kept my eye out for a fun recipe widget but the only ones ever available were for websites on WordPress.  Mine is on Blogger.  And I don't really like WordPress (ok, I hate it) so for all the things about Blogger I can't stand, it's easier to live with than WordPress.  So... with all that background babble, there is one recipe widget for Blogger that I've found that lines up the recipe in a nice way for readers to print... but boy is it a pain for me on my end.

I like to just type the recipe quickly on my site and be done with it.  But I know a lot of people like the little recipe widgets.  So this post is actually a test post.  I decided to do one 'test' post using a recipe card widget and see if I love it enough to go through the hassle of using one every single time...  or not.

I have chosen my zucchini apple pie recipe as the test recipe since this was first posted back in 2006 and it's about time it sees another run.

print recipe

Zapple Pie - Faux Apple Pie Made from Zucchini

In 2005 and 2006 I had so many zucchini's in my garden I started to make EVERYTHING out of zucchini.  This is SO good and SO like apple pie that it became a family favorite.  Most people cannot tell the difference between this and a 'real' apple pie.

  • 6 cups (approx) peeled, scooped out, quartered and thinly sliced zucchini
  • 1 cup (heaping) sugar or granulated sweetener of choice*
  • 1 t vanilla
  • 4 T butter, real
  • 2 t cinnamon
  • 1/4 t (scant) nutmeg
  • 1/3 cup lemon juice (plus water to make 1/2 cup)
  • 1/3 cup flour
  • pie shell, plus a 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 of the 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.

*I like to use a mixture of part brown and part white sugar or natural sweetener substitute.  About 3/4 white and 1/4 brown.


Print Friendly and PDF