Zucchini Mock Apple Pie
Call this a "fall pie" and don't tell anyone the pie is really made with zucchini. Use the large zucchini that are so common at the end of the season. Peel the zucchini and make sure you remove all the seeds. (The seeds would give your secret away.)
1 9-inch pie crust
6 cups zucchini, peeled, seeded
1 Tbsp. lemon juice
½ cup sugar
¾ cup Splenda or additional sugar
2 Tbsp. flour
1 Tbsp. cream of tartar*
1 tsp. cinnamon**
½ tsp. nutmeg
â?? tsp. ground cloves
½ tsp. salt
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
2 tablespoons cold butter or margarine
Preheat oven to 400 degrees. Place prepared pie crust into deep 9-inch pie pan. Peel zucchini, remove seeds, and slice about a one-inch long and 1/4-inch thick. In a large 2-quart saucepan, add 4 cups water. Bring to a boil. Add zucchini and return to a boil. Continue to boil zucchini for 4 minutes. Drain in a colander. Place warm zucchini into large bowl, add lemon juice and set aside.
In a small bowl, combine sugar, Splenda, flour, cream of tartar, cinnamon, nutmeg, cloves and salt. Add to zucchini, mix gently and spoon into pie pan.
In a small bowl, combine topping ingredients. Using a knife or pastry blender, cut butter into dry ingredients. Sprinkle on top of pie. Bake for 35-45 minutes or until lightly brown and cooked through. (This pie freezes very well.)
*Note: The cream of tartar is used to keep the zucchini firm.
**Note: In place of the cinnamon, nutmeg, and cloves, substitute 2 teaspoons apple pie spice.
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