This zucchini apple pie tastes just like real apple pie but it doesn’t contain apples at all! When choosing the zucchinis, make sure the skin is soft enough that your thumbnail can pierce it.
How To Make Zucchini Apple Pie
Ingredients
- 2 large zucchinis
- 2 tbsp lemon juice
- 1 pinch salt
- 1 ¼ cups brown sugar, packed
- 1 ½ tsp ground cinnamon
- 1 ½ tsp cream of tartar
- 1 pinch ground nutmeg
- 3 tbsp all-purpose flour
- 1 pie crust pastry, 9-inch, double-crust
- 1 tbsp butter, use more tbsp as needed
Instructions
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Peel the zucchini and cut into quarters lengthwise. Remove seeds and cut crosswise.
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Cook chopped zucchini, lemon juice and salt until tender-crisp in a frying pan.
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In a separate bowl, mix together the remaining ingredients (except the pie crust).
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Mix in the cooked zucchini mixture well. The mixture should be a little runny.
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Place filling into the pie crust. Break up the butter into small chunks and dot them all over the top of the filling.
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Layer top crust over and crimp or flute the edges to seal.
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Bake at 400°F for 40 minutes or until golden brown. Let cool and serve.
Nutrition
- Sugar: 35g
- :
- Calcium: 45mg
- Calories: 263kcal
- Carbohydrates: 49g
- Cholesterol: 4mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Potassium: 287mg
- Protein: 2g
- Saturated Fat: 3g
- Sodium: 106mg
- Vitamin A: 142IU
- Vitamin C: 10mg
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