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Zucchini Apple Pie

Zucchini Apple Pie Recipe

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 cups zucchini, peeled, seeded, sliced thin (about 3 large)
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 3 tbsp butter
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 tbsp cornstarch
  • 2 pie crusts (double crust or lattice)

Method
 

  1. In a skillet, cook zucchini, sugar, lemon juice, butter, cinnamon, and nutmeg over medium heat for 10-12 minutes until soft and reduced.
  2. Stir cornstarch with 2 tbsp water, add to skillet, and cook 1 minute until thickened. Cool.
  3. Roll bottom crust into a 12-inch circle and fit into a 9-inch pie pan. Chill 5 minutes.
  4. Spoon cooled filling into the crust. Top with the second crust, seal edges, and cut vents. Brush with egg wash.
  5. Bake at 375°F (190°C) on a baking sheet for 50-55 minutes until deep golden and bubbling. Cool 1 hour, then slice and serve.

Notes

If you have homemade pie dough resting in the fridge, pull it out about 15 minutes before rolling so it's pliable but still cold. The cooling time after baking is important, plan for at least an hour before slicing so the filling sets.