Friends of the world wide web… I’ve discovered a secret and I so want to share it with you!
We have a garden and my husband has a serious green thumb. We accidentally missed this zucchini in our last pick and the thing grew to giant proportions.
A giant zucchini is going to be a littler firmer than your standard size because it’s just grown past its prime. I hadn’t heard of making an apple pie with zucchini (instead of apples) until my mom saw a friend post about having a huge zucchini and making the pie. I did a little bit of research and while it’s common and a known thing I don’t think it’s THAT common. It’s something I would probably file under weird… But here I was, with a GIANT zucchini and some time of my hands (nap time, that is).
I’ve listed out the ingredients I used below and also the steps I took. Veteran pie makers seemed indifferent about leaving the seeds in vs. cutting them out but I figured I would take them out given this was our first tasting. It was pretty unreal how much the sliced zucchini looked like sliced apples!!
To get a tart apple flavoring I splashed the slices in some lemon juice…I didn’t measure….just used it until I felt like I had covered all the slices. I also sprinkled on some sugar and let all of that sit while I prepped the other steps (listed below). Once everything was ready I just put in the pie pan and let the oven do the rest!
The house smelled heavenly (is it Fall yet?) and the result was a pie that tastes identical to apple pie. Just like everyone else promised–if you didn’t know apples weren’t used you would never assume anything was different!
Now, unfortunately this hasn’t created a healthy pie because all you’ve done is replace a fruit with a vegetable and then still covered it in sugar. But, it is a great way to utilize the veggies coming from the garden until apple season is truly upon us!
- 8 cups (or around that) of sliced zucchini
- 2 pie crusts
- 1 stick of butter (melted)–this is 1/2 a cup
- lemon juice
- 1/2 tsp of vanilla extract
- 1/2 cup regular super
- 1/2 cup of brown sugar
- 3 tbs of flour
- 2 tsp of cinnamon
- dash of nutmeg
- 1/4 cup of water
- Set out your pie crusts according to instructions (unless making from scratch). I think most boxes recommend they sit at room temperature for 20 minutes.
- Preheat the oven to 425 degrees
- Wash and peel your zucchini. I sliced into quarters long way and then cut out the seedy center to get an arch shape like an apple slice.
- Put your sliced zucchini in a bowl and cover with lemon juice. Can also sprinkle a few pinches of sugar and give a good shake or stir. Sit these aside. Melt your butter down (I microwaved but you can do it in a saucepan on the stove) and add in the 3 tbs of flour. Once blended, add in the sugars, vanilla, and water. Let this simmer until you’ve prepped your pie dish. The consistency looks like melted caramel.
- Put a pie crust into your dish and mash around all edges. I put a little flour under mine but I don’t think that’s really necessary.
- Back to the slices you sat aside-now sprinkle your cinnamon and nutmeg all over them until covered evenly. I am not the biggest fan of nutmeg so I didn’t use much but I think for these two spices you just adjust up or down depending on your tastes.
- Pour all the slices into the pie dish and take the sauce from the stove top and pour almost all of it into the dish making sure to cover the slices well. Leave just a small amount in the pot to coat the top pie crust with.
- Layer on your top pie crust and prick several times with a fork. Brush the remaining sauce onto the crust and spread evenly.
- Bake at 425 for 15 minutes and then reduce the temperature to 345 for another 35 minutes.
- Can be served with ice cream! (Who would have thought zucchini would make you crave a cold scoop of ice cream???)