Mock Rhubarb Pie
Experience a delightful twist on a classic dessert with this Mock Rhubarb Pie, a clever recipe that swaps tart rhubarb for tender zucchini. Sweetened with sugar and brightened by a splash of lemon juice, the zucchini transforms into a surprisingly bold and tangy filling reminiscent of traditional rhubarb. Warm notes of cinnamon and nutmeg elevate the flavor, while a buttery, flaky double crust encases this unexpected treat. Quick to prepare and perfect for any occasion, this pie bakes to golden perfection in under an hour. Serve it with whipped cream or vanilla ice cream for a deliciously comforting dessert that will have everyone guessing its secret ingredient. Whether you're looking for a creative way to use up zucchini or seeking a unique spin on pie, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 cups (peeled, diced) Zucchini
- 1.25 cups Sugar
- 0.25 cup Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour
- 2 tablespoons (cut into small pieces) Butter
- 2 9-inch (top and bottom) Unbaked pie crust
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the zucchini into small bite-sized pieces. You will need 4 cups of diced zucchini for this recipe.
In a medium pot, combine the zucchini, sugar, lemon juice, ground cinnamon, and ground nutmeg. Stir well to coat the zucchini with the sugar and spices.
Heat the mixture over medium heat, stirring occasionally, for about 10 minutes or until the zucchini softens slightly. Remove from heat.
Sprinkle the all-purpose flour over the zucchini mixture and stir until combined. This will help thicken the filling.
Prepare the bottom pie crust by placing it in a 9-inch pie dish. Carefully pour the zucchini mixture into the crust, spreading it out evenly.
Dot the top of the filling with the small pieces of butter.
Cover the pie with the top crust. Trim and crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.
Place the pie on the middle rack of the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to set before slicing.
Serve the mock rhubarb pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
6308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.7 g | 434% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 10226 mg | 445% | |
| Total Carbohydrate | 799.6 g | 291% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 307.1 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2132 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
