Description
A unique and delightful twist on the classic apple pie, blending the sweetness of apples with the clever addition of zucchini.
Ingredients
Scale
- 6–8 cups zucchini (peeled, seeded, sliced 1/4 inch)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp ground cardamom
- 1 1/2 tsp cream of tartar
- 2 tbsp cornstarch or flour
- 1/2 tsp salt
- 1 tsp vinegar (white or apple cider)
- 1 tbsp butter
- 2 ready pie crusts
- 1/2 tsp sugar (for crust topping)
Instructions
- Preheat your oven to 425°F (220°C).
- Immerse zucchini slices in boiling water for 2 minutes; drain and press dry.
- In a large bowl, toss warm zucchini with granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch (or flour), and salt.
- Lay one pie crust in a 9-inch pie pan.
- Fill the crust with the zucchini mixture, dot with butter, and drizzle with vinegar.
- Place the second crust over top, seal the edges, and vent with slits.
- Brush the crust with water and sprinkle with sugar.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 45 minutes.
- Let cool slightly before serving.
Notes
For a healthier version, consider using sugar substitutes. To store leftovers, wrap and freeze individual slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg