Okay, this is a non-stamping post, but I came across this recipe and it was so awesome, I just had to share it!
If you have this:
a wheelbarrow full of BIG zucchinis, you can make this “apple” pie:
I took this to a church meeting last night, didn’t tell anyone what it really was, and everybody raved at how good it was!!! ZUCCHINI APPLE PIE!!! So here is the recipe---you try it and let me know what you think. It is a bold risk, but I tried it and it is GOOD!!!
ZUCCHINI APPLE PIE (from the Wilmington News Journal)
| 1 double pie crust |
| 8 cups prepared zucchini (see below) |
| 2 tbsp lemon juice |
| Pinch of salt |
| 1 1/4 cups white or brown sugar (I used white) |
| 1 1/2 tsp cinnamon |
| Pinch of nutmeg (I did not use) |
| 1 1/2 tsp cream of tartar |
| 3 tbsp flour |
| Raisins and/or chopped walnuts, optional |
| Butter to dot on top |
This works best for those big zucchinis that hide from you and before you know it, are the size of small baseball bats! Peel the zucchini; quarter lengthwise and remove seeds. Cut each strip crosswise into slices, just as you would an apple for pie. Boil zucchini until just tender-crisp. I cooked them for about 5 minutes. Drain well. Toss with lemon juice and salt; set aside.
Mix dry ingredients in a large bowl; stir in zucchini and raisins and/or walnuts, if desired. Mixture will be runny. Turn into a 9” pie crust and dot with butter. Cover with top crust, make slits for steam to escape. Bake in a 400 degree oven for 40 minutes. I did put mine on a cookie sheet as it bubbled over just a little bit. Your friends and family will be astonished when they find out they’re really eating zucchini. And you will be too! Enjoy! I hope you’ll try it!
