It turns out one of the ladies, Jan, makes an almost apple pie out of zucchini. She says if anything it is better than apple pie because the zucchini stay firmer than the apples. Zucchini pie?! I had to invite myself into the conversation and get more information! Jan told a cute story about a little boy telling his mom he had just had the best apple pie ever only to be shocked that there weren't any apples in it.
Honestly, I found the statement about the zucchini staying firmer than apples hard to believe. Afterall zucchini can get pretty darn mushy when you cook them. I also had my doubts about them making a good pie. But I knew I just had to give it a try! Luckily Jan said she would be happy to share her secret. I gave her my card and a couple of days later I got an email with the recipe.
I brought the pie to a family dinner at MiMi's and she made vanilla ice cream to go with it. We didn't tell anyone what was in the pie. Low and behold, she was right! The pie was delicious and the zucchini did stay firmer than apples! I could not believe it! Everyone loved it and was shocked that they had just had zucchini pie.
When asked about the history of the recipe, this is what Jan had to say:
The recipe in it's current form came about through 3 seasons of zucchini growing. I tweaked it a little each year; and now, my family and friends like it just the way it is. It's always fun to serve it and not share the main ingredient until after everyone has had the opportunity to try it.She also added than in May, she had retired from a local nursing home. While working there, she made a habit of bringing in pies to share during zucchini season. So one day on Facebook, they shared this picture with her and a note saying it's zucchini time!
Almost Apple Pie
1 9-inch unbaked pie shell
5-51/2 cups sliced zucchini (Use medium zucchini, peel, slice in half lengthwise, remove seeds and then thinly slice. the slices should resemble apple slices.)1 1/2 tsp cream of tartar
Dash of salt
2 T flour
1 T lemon juice
2 dashes nutmeg
1 cup + 3 T sugar
1 1/2 tsp cinnamon
1 stick butter, softened
1/2 c sugar
1 cup flour
1/8 tsp allspice (heaping)
- Preheat oven to 375 F
- Prepare zucchini as described, cook zucchini in a small amount of water for 10 minutes. Begin timing when the water begins to bubble. Drain.
- Mix cream of tartar, salt, flour, lemon juice, sugar and cinnamon with zucchini. Pour into pie shell.
- Make topping by mixing all ingredients and crumble over pie.
- Bake for 35-40 minutes or until done.
A couple of more fun pies: