Zucchini Mock Apple Pie

[diane]

Here's something else to do with zucchini - very, very close to apple pie!

Zucchini Mock Apple Pie

6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4 inch thick)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vinegar
Butter
Pastry for two-crust pie

Preheat oven to 475F.
Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well.
In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch and salt until well coated.
Place pastry in a 9 inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crust and crimp edges to seal.
Bake 12 minutes at 475F. Reduce heat to 350F and bake about 1 hour and 15 minutes.

Note: Make sure zucchini is well drained or you'll have a fiery sugar river in your oven! (This I know for a fact... )

 

[jgoodguy]

Here's something else to do with zucchini - very, very close to apple pie!

Zucchini Mock Apple Pie

6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4 inch thick)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vinegar
Butter
Pastry for two-crust pie

Preheat oven to 475F.
Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well.
In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch and salt until well coated.
Place pastry in a 9 inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crust and crimp edges to seal.
Bake 12 minutes at 475F. Reduce heat to 350F and bake about 1 hour and 15 minutes.

Note: Make sure zucchini is well drained or you'll have a fiery sugar river in your oven! (This I know for a fact... )

I noticed recently that zucchini has texture when boiled like that like apples. At least to me.

 

[diane]

They do - and the old ones have a more mellow flavor that lends itself to apple pie spice. Some people have told me zucchini have no flavor whatsoever without adding garlic, etc. and I don't see it - the young ones have a tang, and the garlic touch brings it out! (I like these better for zucchini bread and cookies.)

 

[jgoodguy]

They do - and the old ones have a more mellow flavor that lends itself to apple pie spice. Some people have told me zucchini have no flavor whatsoever without adding garlic, etc. and I don't see it - the young ones have a tang, and the garlic touch brings it out! (I like these better for zucchini bread and cookies.)

I've always added spices, butter, and onions to mine.

 

[diane]

Yummm! What spices? Yellow crookneck is a favorite - I used to use milk or half and half and butter with those. They grill nicely, too!

 

[jgoodguy]

Yummm! What spices? Yellow crookneck is a favorite - I used to use milk or half and half and butter with those. They grill nicely, too!

The day of the squash has passed from my garden for now. Borer moths did them in. Second plantings are in works. Mom was very basic with squash and neither of my wives(sequential) liked squash. So how do I cook them with milk and butter? I once made squash pancakes.

 

[diane]

You just slice them up and boil or steam them until nice and tender, then drain them. Add the milk, butter and salt and pepper to taste! It's sort of like a lazy way to cream them. I have also steamed them then finished with a quick fry in bacon grease and onion, maybe a pat of butter depending on the quality of the drippings. (I always have a bacon drippings can handy!)

 

[jgoodguy]

You just slice them up and boil or steam them until nice and tender, then drain them. Add the milk, butter and salt and pepper to taste! It's sort of like a lazy way to cream them. I have also steamed them then finished with a quick fry in bacon grease and onion, maybe a pat of butter depending on the quality of the drippings. (I always have a bacon drippings can handy!)

Nice. I'd add flour and brown for crispy somethings.

 

[diane]

Yes! Hadn't thought of that but will do!

 

[O' Be Joyful]

You just slice them up and boil or steam them until nice and tender, then drain them. Add the milk, butter and salt and pepper to taste! It's sort of like a lazy way to cream them. I have also steamed them then finished with a quick fry in bacon grease and onion, maybe a pat of butter depending on the quality of the drippings. (I always have a bacon drippings can handy!)

I like to mix in some scrambled eggs.