| Zucchini-Apple Pie
two 9-inch pie crusts, unbaked
4 1/2 cups of zucchini, cut lengthwise
1 3/4 cups of granulated sugar
a pinch of salt
2 teaspoons of all-purpose flour
1 1/4 teaspoons of cinnamon
1/8 teaspoon of nutmeg
1/2 teaspoon of cream of tartar
2 teaspoons of lemon juice
2 teaspoons of butter or margarine
1 large Green baking apple |
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Preheat oven to 375ºF. Peel zucchini, cut lengthwise, remove seed and cut as you would for apple pie. Cook in boiling water until BARELY tender (about 2-3 minutes--however, I microwave for about a minute or two in a casserole dish), but DO NOT over-cook. Drain. Cool in ice water for 5 minutes then drain again. Pare and slice apple. Mix zucchini and apple together with rest of ingredients. Pour into prepared crust. Dot with butter or margarine. Cover with the top crust and crimp the edges to seal. Bake 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover it with pieces of foil or take an aluminum (throw-away type), cut out the middle and place the cut-out edge over the crust edge of the pie. |
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