thepioneerwoman5.0
Mock Apple Pie
Use up zucchini in a mock apple pie! With a buttery crust, brown sugar, and warm spices, this recipe tastes just like apple pie, but without a single apple.
👥 8 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 40 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●peeler
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 425°F. Place a foil-lined, rimmed baking sheet on the bottom rack to preheat.
2
Peel, and cut the zucchini in half lengthwise. Use a spoon to scoop out the seeds. Thinly slice the zucchini crosswise into half moons (like apple slices!). The slices should be about ¼ inch thick and you should have 4 ½ to 5 cups.
medium zucchini (1 lb. 12 oz. total)3
3
Use a vegetable peeler to peel the lemon, being careful not to get white pith on the peel. Juice the lemon into a small bowl, and set aside.
lemon1
4
In a medium saucepan, bring 1 quart water to a boil. Add the zucchini and lemon peel, and simmer, stirring occasionally, until the zucchini is softened, about ⏱️ 10 minutes. Drain and thoroughly pat dry. Discard the lemon peel.
medium zucchini (1 lb. 12 oz. total)3lemon1
5
Meanwhile, on a floured surface, roll out 1 pie crust into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's sticky.) Carefully lift the dough and place it in a 9-inch pie dish (not a deep-dish pie dish); gently press the dough against the sides of the dish. Trim the overhanging dough to 1 inch from the edge. Cover and refrigerate until ready to use.
6
On a floured surface, roll out the second pie crust into a 10-inch round. Place the dough on a baking sheet or large plate, cover, and refrigerate until ready to use.
7
In a large bowl, whisk together the light brown sugar, cinnamon, nutmeg, salt, flour, and ¾ cup of the granulated sugar. Fold in the zucchini and lemon juice. Spoon the mixture into the pie dish, and dot with the cubed butter.
medium zucchini (1 lb. 12 oz. total)3lemon1
8
Top the filling with the remaining pie crust. Trim the excess dough around the edges, and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Brush the pie with the beaten egg, and sprinkle with the remaining 2 tablespoons granulated sugar.
large egg, lightly beaten1
9
Bake the pie on the preheated baking sheet until the filling is bubbly and the crust is deeply golden, ⏱️ 50 minutes to ⏱️ 1 hour, rotating the pie halfway through baking. (Cover the pie with foil if the crust starts getting too dark after ⏱️ 30 minutes.)
10
Allow the pie to cool to room temperature on a wire rack before slicing, about ⏱️ 4 hours.
Nutrition Facts
calories
330 Calories
fat Content
11 g
fiber Content
2 g
sugar Content
37 g
sodium Content
218 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
31 mg
carbohydrate Content
55 g
saturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...