Zucchini Apple Pie

Recipe View 5 mins Prepare the Zucchini: Peel the zucchini. Cut into quarters lengthwise, remove the seeds with a spoon, and slice crosswise into approximately 1/4-inch thick pieces, similar to how you would slice apples for apple pie. (5 minutes)

Recipe View 15 mins Pre-cook the Zucchini: In a large bowl, gently toss the chopped zucchini with the lemon juice and salt. Transfer the mixture to a large skillet or frying pan. Cook over medium heat, stirring occasionally, until the zucchini is tender-crisp and slightly translucent. This should take about 8-10 minutes. Remove from heat and let cool slightly. (15 minutes)

Recipe View 3 mins Combine Filling Ingredients: In a separate, large bowl, whisk together the light brown sugar, ground cinnamon, cream of tartar, grated nutmeg, and all-purpose flour until well combined. (3 minutes)

Recipe View 2 mins Mix Filling: Add the cooked zucchini to the sugar mixture and gently toss to coat evenly. The mixture will be somewhat moist, but that is expected. (2 minutes)

Recipe View 5 mins Assemble the Pie: Place the bottom crust into a 9-inch pie plate. Pour the zucchini filling into the crust. Dot the top of the filling evenly with the small pieces of butter. (5 minutes)

Recipe View 5 mins Top and Bake: Carefully place the top crust over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. (5 minutes)

Recipe View 45 mins Bake: Bake in a preheated oven at 400 degrees F (205 degrees C) for 40-45 minutes, or until the crust is golden brown and the filling is bubbling slightly through the slits. If the crust begins to brown too quickly, you can tent the pie loosely with foil during the last 15-20 minutes of baking. (45 minutes)

Recipe View 2 hrs Cool: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)