Zucchini Apple Pie Recipes

ZAPPLE PIE - ZUCCHINI APPLE PIE - MOCK "APPLE PIE" MADE WITH ZUCCHINI

Steps:

• Prepare pie dough by mixing together flour and salt. Cut in fat using a food processor or pie blender until mixture resembles course crumbs. Gently sprinkle water over flour mixture and stir together until dough holds shape. Do not overmix. Flatten into two disks and refrigerate.
• If you haven't already done so, fillet your zucchini. Slices should be about 1/8 - 1/4 inch thick.
• Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat and cook, stirring occasionally, until the zucchini starts to soften, about 5 minutes.
• Add the sugar, cinnamon, ginger and nutmeg and simmer for 5 minutes longer.
• Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.
• Preheat oven to 425°F and place a rack in the lower third of the oven.
• While zucchini is resting, roll out pie crust. I prefer to roll out my pie crust on lightly floured wax paper so it is easier to move around. Place bottom crust in 9 inch pie plate. Cut small slits in top crust for steam to escape (or wait to cut slits until after the crust is on the pie).
• Spoon zucchini filling into bottom crust. Place top crust and crimp edges. If you didn't cut slits earlier, cut them now.
• Place pie on rack in lower third of oven. Use pie drip pan and pie crust shield if desired. Bake for 20 minutes.
• Reduce heat to 350°F and bake for 30 minutes more. Sprinkle top of pie with reserved sugar. Bake for 10 to 15 minutes, more, until crust is golden and the juices are bubbling through the slits.
• Remove pie from oven and cool on wire rack.

ZUCCHINI MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• Bake for 15 minutes at 425.
• Reduce heat to 350 and bake about 45 minutes.
• Serve hot with a scoop of vanilla ice cream.
• Or serve chilled.

ZUCCHINI APPLE PIE

Steps:

• Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
• In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
• Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

MOCK APPLE PIE SQUARES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

ZUCCHINI APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
• Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

IMPOSSIBLY EASY ZUCCHINI PIE

Steps:

• Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
• Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
• Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

ZUCCHINI "APPLE PIE" RECIPE - (4.4/5)

Steps:

• Use big zucchinis (meaty and approximately 18" long), but still tender enough that you can pierce the skin with your thumb nail. Peel and cut in quarters lengthwise, remove the seeds and slice crosswise approximately 1/4" thick. Cook the zucchini in water until tender crisp (let drain in strainer to remove liquid). Sprinkle with lemon juice. Mix sugar, salt, cinnamon, cream of tarter, nutmeg, flour (and cornstarch for 9" pie) in a bowl. Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into a pie crust and dot with butter. Add the top crust and make slits to vent. Bake at 400 degrees for 40 minutes or until golden brown. Let cool completely and serve. Store in the refrigerator.

ZUCCHINI APPLE PIE

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.

ZUCCHINI APPLE CRISP

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.