Zucchini Apple Pie
Discover the delightful surprise of Zucchini Apple Pie, a sweet and spiced dessert that tastes just like classic apple pie—without the apples! This creative recipe transforms thinly sliced zucchini into a tender, cinnamon-laced filling bursting with warm flavors of nutmeg and allspice, perfectly balanced with a touch of lemon juice. Encased in a flaky, buttery pie crust and finished with a golden egg wash, this pie is a show-stopper for any occasion. Perfect for using up garden-fresh zucchini, it’s the ultimate dessert to fool even the pickiest eaters. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat.
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Recipe Information
Ingredients
- 4 cups Zucchini
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Salt
- 2 tablespoons Lemon juice
- 3 tablespoons All-purpose flour
- 1 tablespoon Butter
- 2 pieces Premade pie crust
- 1 whole Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Peel the zucchini and slice them into thin, half-moon shapes. If the zucchini is large with seeds, remove the seeds before slicing.
In a large saucepan, combine the zucchini slices, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground allspice, salt, and lemon juice.
Cook the mixture over medium heat, stirring often, for about 10–12 minutes, or until the zucchini becomes tender but not mushy. Remove from heat.
Stir in the all-purpose flour to thicken the mixture. Let it cool to room temperature.
Roll out one pie crust and press it into a 9-inch pie dish. Trim any overhang.
Pour the cooled zucchini filling into the prepared pie crust. Dot the filling with small bits of butter.
Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to let steam escape.
In a small bowl, make the egg wash by whisking together the egg and water. Brush the egg wash over the top crust for a golden finish.
Bake the pie in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
Let the zucchini apple pie cool for at least 2 hours before slicing and serving. This allows the filling to set properly.
Nutrition Facts
Calories |
3794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 9362 mg | 407% | |
| Total Carbohydrate | 574.2 g | 209% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 299.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1919 mg | 41% | |
*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.
