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Mock Apple Pie With Zucchini

Zucchini Mock 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
  

  • 2 prepared pie crusts (for a 9-inch double-crust pie)
  • 8 cups sliced zucchini, peeled and seeded (about 2 pounds)
  • 1 ¼ cups granulated sugar
  • ¼ cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine salt
  • 2 tablespoons unsalted butter, cut into small cubes

Method
 

  1. Preheat oven to 400°F and line a baking sheet with foil. In a large bowl, toss the sliced zucchini with sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Let sit 10 minutes.
  2. Fit one pie crust into a 9-inch pie plate. Pour the zucchini mixture and juices into the crust; dot with butter. Top with the second crust, trim, crimp edges, and cut steam vents.
  3. Place pie on the prepared baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake 35 to 40 minutes until crust is deep golden and filling bubbles. Cover edges with foil if browning too fast.
  4. Cool on a wire rack at least 2 hours, then slice and serve.

Notes

To get the most convincing apple pie look, peel the zucchini thoroughly and remove the seedy core. If you’re using a store-bought crust, let it sit at room temperature before unrolling to prevent cracking. The pie can be made a day in advance and kept at room temperature.