Alright, folks, are you ready for a pie that will make you do a double-take? I know I was when I first heard about this one! It’s the Mock Zucchini Apple Pie, and believe it or not, it’s made without a single apple in sight. That’s right, you heard me correctly: no apples. How does it work, you ask? Well, let’s get into the recipe and I’ll tell you all about it.
First things first, you’re going to need to gather up your ingredients. Don’t worry, nothing too out of the ordinary here. Here’s what you’ll need:
– 2 unbaked pie crusts (store-bought is fine, we won’t tell anyone)
– 6-7 cups peeled and cubed zucchini
– 2/3 cup lemon juice
– 1 cup white sugar
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
– 4 tbsp unsalted butter
Now, I know what you’re probably thinking: “zucchini? in a pie?” But hear me out. When you combine the zucchini with the lemon juice, sugar, cinnamon, nutmeg, and salt, it really does start to taste like apples. I know, it sounds crazy. Just go with it.
Once you’ve got all your ingredients together, preheat your oven to 425°F. In a large bowl, mix together the zucchini and lemon juice until the zucchini is coated. In a separate bowl, stir together the sugar, cinnamon, nutmeg, and salt. Add the spice mixture to the zucchini and mix until the zucchini is evenly coated.
Next, line a 9-inch pie dish with one of your pie crusts. Add the zucchini mixture to the crust, dot with butter, and cover with your second pie crust. Cut slits in the top to allow steam to escape.
Bake your pie for 15 minutes at 425°F, then reduce the heat to 375°F and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool completely before slicing and serving.
Now, I know what you’re thinking: “that’s it?” But trust me, this pie is surprisingly delicious. It’s got all the warm, spicy flavors of an apple pie, but with a fresher, lighter taste. And hey, you can feel good about eating your vegetables! Plus, it’s a great way to use up any excess zucchini you may have lying around.
But wait, there’s more! I’ve got another zucchini pie recipe for you, this one with an oat almond crumble topping that’s vegan-friendly. Are you ready for another adventure in dessert land?
Here’s what you’ll need:
– 1 pie crust (again, store-bought is fine)
– 4 cups thinly sliced zucchini
– 2 tbsp lemon juice
– 3/4 cup brown sugar
– 1/4 cup cornstarch
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
For the topping:
– 1 cup old-fashioned oats
– 1/2 cup almond flour
– 1/2 cup chopped almonds
– 1/2 cup coconut sugar
– 1/4 cup melted coconut oil
First, preheat your oven to 375°F. Line a 9-inch pie dish with your pie crust and set aside. In a large bowl, toss the sliced zucchini with the lemon juice. In another bowl, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add the sugar mixture to the zucchini and mix until the zucchini is coated.
Pour the zucchini mixture into your prepared pie crust. In yet another bowl, mix together the oats, almond flour, chopped almonds, coconut sugar, and melted coconut oil. Sprinkle the oat mixture evenly over the top of the pie filling.
Bake your pie for 45-50 minutes, or until the filling is bubbly and the topping is golden brown. Let the pie cool completely before slicing and serving.
So there you have it, folks: two zucchini pie recipes that are sure to surprise and delight your taste buds. Who knew that zucchini could make such a convincing substitute for apples? Give one (or both!) of these pies a try and see for yourself. And don’t worry, we won’t tell anyone if you sneak a slice for breakfast.
