Zucchini Mock Apple Pie
Discover the surprising magic of "Zucchini Mock Apple Pie," a delightful dessert that cleverly transforms zucchini into a sweet and spiced filling reminiscent of classic apple pie. Perfect for those looking to use up an abundance of summer zucchini or simply impress guests with a creative twist, this recipe combines tender zucchini slices with warm spices like cinnamon, nutmeg, and allspice for a flavor-packed filling. Wrapped in a flaky, golden pie crust and optionally topped with a glossy egg wash, this dessert is almost indistinguishable from its traditional counterpart. Ready in just over an hour, this pie is a unique crowd-pleaser, especially when served with a scoop of vanilla ice cream. Whether you're seeking an easy zucchini dessert recipe or a clever way to recreate the comforting taste of apple pie without any apples, this dish is sure to impress family and friends alike!
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Recipe Information
Ingredients
- 4 cups (peeled, cored, and sliced) zucchini
- 2 tablespoons lemon juice
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground allspice
- 3 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 9-inch unbaked pie crusts
- 1 large (for egg wash, optional) egg
- 1 tablespoon (for egg wash, optional) water
Instructions
Preheat the oven to 400°F (200°C).
Peel the zucchini, and if the seeds are large, cut the zucchini in half lengthwise and scoop them out with a spoon. Slice the zucchini into thin slices about 1/4-inch thick, similar to apple slices.
In a large saucepan, combine the zucchini slices and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the zucchini is just tender but not mushy. Drain the zucchini and set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and flour. Mix well to evenly distribute the spices.
Add the cooked zucchini to the sugar mixture and toss to coat the zucchini slices evenly.
Place one pie crust into a 9-inch pie pan, pressing it gently against the sides and bottom. Trim any overhanging dough.
Fill the pie crust with the zucchini filling, spreading it evenly. Dot the top of the filling with small pieces of butter.
Cover the pie with the second pie crust. Pinch the edges of the top and bottom crusts together to seal. Trim any excess dough and crimp the edges decoratively if desired.
Make 4-6 small slits in the top crust to allow steam to escape. For extra shine, make an egg wash by whisking the egg with water, then brush it lightly over the top crust.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to let the filling set properly.
Serve plain or with a scoop of vanilla ice cream for a delightful treat.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 28.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 241 mg | 5% | |
*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.
