ZUCCHINI PIE WITH CRUMB TOPPING
Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts.
Provided by Cat_Lady
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
- Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
- Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
- Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 75.8 g, Cholesterol 117.9 mg, Fat 32.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 16.4 g, Sodium 336.5 mg, Sugar 51.7 g
ZUCCHINI APPLE PIE
I got this recipe from another Zaarite who just didn't have the time to post it (and that time is NOW!). With Sherry's kind permission, here is a recipe that she says "it's fun to watch them eat it and THEN tell them it's not apples!".
Provided by KeyWee
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel zucchini and slice in half lengthwise.
- Scrape out soft center and seeds, and slice thin.
- Combine lemon juice and water.
- Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
- Volume will reduce by about half.
- Drain but do not rinse.
- Leave over sink to continue to drain.
- Fit pie crust to pan.
- In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
- Add zucchini slices to bowl and toss to mix well.
- Put zucchini mixture in pie shell.
- For crumb topping, mix all dry ingredients.
- Cut in margarine.
- Put all crumbs on top of pie.
- Bake in preheated 400 degree oven for 45 minutes.
Nutrition Facts : Calories 357.6, Fat 7.9, SaturatedFat 1.4, Sodium 112.9, Carbohydrate 70.7, Fiber 1.5, Sugar 51, Protein 3.1
APPLE CRUMBLE PIE
Yummy variety of apple pie that is quick and easy. It was a hit with my boyfriend's pals in university whenever I made this favorite!
Provided by LEHOUX
Categories Desserts Pies Apple Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C.)
- Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
- Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
- Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 52 g, Cholesterol 22.9 mg, Fat 16.4 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 209.6 mg, Sugar 29.9 g
EASY APPLE CRUMBLE PIE
Do not let its nutty golden-brown crumble topping fool you, our Easy Apple Crumble Pie is so simple to make. It's quick quick, too-Easy Apple Crumble Pie is ready for the oven in just 10 minutes!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush pie crust lightly with some of the egg white. Bake 5 minutes; cool.
- Spoon pie filling into crust. Mix flour, granulated sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pie filling.
- Bake 25 to 30 minutes or until topping is golden brown. Cool slightly on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
ZUCCHINI APPLE CRISP
I was delightfully surprised to find that a squash could taste identical to a fruit. What's more, this crisp is delicious!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.
Nutrition Facts : Calories 219 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.
ZUCCHINI COBBLER
This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. -Joanne Fazio, Carbondale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 114mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
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