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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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! . Ingredients:
1 large zucchini (to make about 10 cups thinly sliced) |
1/3 cup lemon juice |
1/3 cup water |
1 10-inch deep dish pie crust |
1/2 cup flour |
1 cup sugar |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 dash salt |
1 cup flour |
1 cup sugar |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/3 cup margarine |
Directions:
1. Peel zucchini and slice in half lengthwise.
2. Scrape out soft center and seeds, and slice thin.
3. Combine lemon juice and water.
4. Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
5. Volume will reduce by about half.
6. Drain but do not rinse.
7. Leave over sink to continue to drain.
8. Fit pie crust to pan.
9. In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
10. Add zucchini slices to bowl and toss to mix well.
11. Put zucchini mixture in pie shell.
12. For crumb topping, mix all dry ingredients.
13. Cut in margarine.
14. Put all crumbs on top of pie.
15. Bake in preheated 400 degree oven for 45 minutes.
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