Zucchini Pie Mock Apple Pie
Discover the ultimate culinary illusion with this Zucchini Pie Mock Apple Pie, a delightful twist on a classic dessert that will have everyone fooled! This clever recipe transforms humble zucchini into a delectable apple pie filling, infused with a perfect blend of cinnamon, nutmeg, and ginger for that warm, spiced flavor you love. Tender zucchini slices are simmered in lemon juice, coated in a brown sugar mixture, and baked to perfection between buttery, flaky pie crusts. The best part? It's easy to make with simple ingredients, yet impressive enough to serve at any gathering. Top it with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert that tastes just like traditional apple pie—without any apples! Perfect for anyone seeking a creative use for zucchini or craving a unique dessert idea, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 cups (peeled, seeded, and sliced into half-moons) Zucchini
- 2 tablespoons Lemon juice
- 1 cup Sugar
- 1 cup (packed) Brown sugar
- 1 tablespoon All-purpose flour
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 2 tablespoons (cubed) Butter
- 2 (for top and bottom crusts) Pre-made pie crust
- 1 (beaten, for egg wash) Egg
- 1 tablespoon (optional, for topping) Coarse sugar
Instructions
Preheat the oven to 425°F (220°C).
Prepare the zucchini by peeling, seeding, and slicing it into half-moon shapes. You should have about 4 cups of prepared zucchini.
In a large saucepan, bring 2 tablespoons of lemon juice and about 1/2 cup of water to a simmer.
Add the zucchini slices to the saucepan and cook over medium heat for 10-12 minutes, stirring occasionally, until the zucchini becomes slightly tender but not mushy. Drain and set aside.
In a large mixing bowl, combine the sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Mix well to create a spiced mixture.
Toss the cooked zucchini slices in the spiced mixture until evenly coated.
Roll out the bottom pie crust and fit it into a 9-inch pie pan. Trim any excess dough.
Pour the zucchini mixture into the prepared crust. Dot the filling with small cubes of butter for added richness.
Cover the pie with the top crust. Trim, seal, and flute the edges as desired. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to create a golden finish. Optionally, sprinkle with coarse sugar for added texture and sweetness.
Place the pie on the middle rack of the oven and bake at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve your Zucchini Pie (Mock Apple Pie) with a scoop of vanilla ice cream or a dollop of whipped cream if desired!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 56.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 309 mg | 7% | |
*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.
