Description
This Zucchini Mock Apple Pie recipe is a surprising twist on a classic apple pie, using zucchini as a delicious alternative. The zucchini slices are flavored with cinnamon, nutmeg, and cardamom, giving them a taste reminiscent of apple pie filling. Perfect for those looking for a unique dessert experience!
Ingredients
Units
Scale
Zucchini Filling:
- 6–8 cups zucchini (peeled, seeded, sliced 1/4-inch thick)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon fresh ground cardamom
- 1 1/2 teaspoons cream of tartar
- 2 tablespoons cornstarch or flour
- 1/2 teaspoon salt
- 1 teaspoon vinegar (white or apple cider)
- 1 tablespoon butter
Crust:
- 2 ready pie crusts (Pillsbury)
- 1/2 teaspoon sugar (for topping)
Instructions
- Preheat oven to 425 degrees. Cook zucchini slices in boiling water for 2 minutes until barely tender. Drain well and cool, removing excess moisture with paper towels.
- In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch, or flour, and salt until well coated.
- Place one pastry in a 9-inch pan. Fill with zucchini mixture. Dot with butter, drizzle with vinegar. Top with second crust.
- Brush the top crust with water and sprinkle with sugar.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 45 minutes.
- Serve hot with vanilla ice cream or chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
