Once the zucchini slices
are soaked in vinegar and sugar they can trick you into thinking
you are eating apples. Close your eyes, take a bite and test
for yourself!
Zucchini
"Apple" Pie
- 6 cups thinly sliced zucchini
1/4 cup white distiled vinegar
1 tablespoon fresh lemon juice
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter
Pastry for 1 (9-inch) double-crust pie
- Preheat oven to 400°F
(205°C).
- Pour vinegar and lemon
juice on top of the zucchini and marinate for 30 minutes; set
aside.
- In a separate bowl sift
together sugar, flour, cinnamon and salt. Mix with zucchini.
- Trim (uncooked) lower
crust even with rim of pie plate. Drain zucchini mixture and
place inside of pie dish. Dot with butter; place top crust (it
should be a bit thinner than bottom crust) press edges to seal
and cut vents in top.
- Bake 40 minutes, or until
golden brown.
Makes 8 servings.
Optional Sugared Crust:
Brush pie with egg yolk mixture before baking and then again
5 minutes before pie is done; sprinkle with sugar.
Egg Yolk Mixture: 1 egg
yolk beaten with 1 teaspoon water.
