 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Need another use for all that zucchini in your garden? When I lived in Missouri many years ago, my neighbor gave me this recipe for the unending zucchini we both had in our gardens. It is really quite delish, and a nice change of pace for zucchini. Ingredients:
double pie crust – your own recipe or 2 refrigerated crusts |
2 tablespoons white sugar mixed with 1/2 teaspoon cinnamon |
1 cup white sugar |
1/4 cup brown sugar |
11/2 teaspoons apple pie spice |
1/2 teaspoon cinnamon |
1/4 cup flour |
4 cups peeled, finely diced zucchini |
1/4 cup fresh squeezed lemon juice |
2 eggs, beaten |
Directions:
1. Line a pie plate with one pie crust.
2. Sprinkle some of the cinnamon-sugar over the top of the crust and bake at 400 degrees for about 6 minutes. I find this helps keep the crust from getting soggy.
3. Mix 1 cup white sugar with brown sugar, spices and flour.
4. Stir in the finely diced zucchini.
5. Add lemon juice.
6. Fold in beaten eggs.
7. Pour filling into partially baked pie crust and cover with second crust, crimping the outer edges together to seal.
8. Cut a few slits in the top crust to allow steam to escape.
9. Sprinkle top crust with remaining cinnamon sugar mixture.
10. Bake at 400 degrees for 45 to 55 minutes.
|
|