Mock Apple Pie With Zucchini

Mock apple pie tastes just like apple pie, but there isn’t a single apple in it. You’d never guess what it is though.  But I’ll tell you… it’s zucchini! This is a great way to use up some of the surplus. If you don’t tell them, they’ll never know.

This apple pie has a secret, there isn’t a single apple in it! Nope, it uses a summer vegetable instead.

That’s right, it’s actually a zucchini pie, but I promise you it tastes like apple.  You are going to be shocked and amazed.

Your guests will be flabbergasted. Get some vanilla ice cream ready and promise me you will make this fabulous pie!

How I Got This Zucchini Pie Recipe

You just never know when you will stumble upon a great new recipe. I was traveling for work and found myself at an environmental conference in the Ozarks.

I know, it’s quite different than sharing recipes with you here. But I find having a serious day job makes playing in the kitchen all that much more fun.

Anyway, it was dinner time, so I found myself a seat.  There were two ladies sitting next to me who appeared to know each other and were in a conversation.

So, I was minding my own business until I heard it… Pie!  Now, I had to start paying attention.  What kind of pie could they be talking about?

It turns out one of the ladies, Jan, makes a zucchini pie that tastes just like it is filled with apples.  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.  After all 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 business 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.

What Jan Had to Say About Her Zucchini Pie Recipe:

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 pie time!

A Couple More Pie Recipes to Try:

Honey Maple Pecan Pie is a fun recipe MiMi came up with.  It’s a lot like a classic pecan pie but it’s sweetened with honey and maple syrup instead of corn syrup.

Enjoy a slice of honey chess pie. With a kiss of lemon, honey richness and lots of chess pie goodness, it is a perfect treat for almost any occasion!

More Zucchini Sweets: 

If this pie intrigues you, mock apple crisp is going to get your attention too.  It tastes just like apple crisp, but it’s made with zucchini!

Mini loaves of zucchini bread are another great way to use up a zucchini harvest.  They freeze well and are perfect for breakfast and dessert.

4.84 from 31 ratings

Almost Apple Pie

Author: Carlee

Servings: 12 Servings

This mock apple zucchini pie is convincing enough to fool anyone. It tastes just like apple pie, but is really made with zucchini. The cinnamon spiced filling is topped with a buttery crumb for the perfect dessert.

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Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Ingredients 

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Zucchini Filling

• ▢ 9 inch unbaked pie shell
• ▢ 5-5½ cups sliced zucchini
• ▢ 1½ teaspoons cream of tartar
• ▢ 1 pinch salt
• ▢ 2 Tablespoons all purpose flour
• ▢ 1 Tablespoon lemon juice
• ▢ 1 dash nutmeg
• ▢ 1 cup granulated sugar + 3 Tablespoons
• ▢ 1½ teaspoons ground cinnamon

Crumb Topping

• ▢ ½ cup butter softened
• ▢ ½ cup granulated sugar
• ▢ 1 cup all purpose flour
• ▢ ⅛ teaspoon ground cinnamon

Instructions 

To Prepare Zucchini

• Use medium zucchini. Peel them, then slice in half lengthwise, remove seeds and thinly slice. The slices should resemble apple slices.
  5-5½ cups sliced zucchini
• Cook zucchini along with a small amount of water in a skillet for over medium heat for 10 minutes. Begin timing when the water begins to bubble. Drain all of the liquid and allow to cool.
• To Assemble
• Preheat oven to 375°F.
• Prepare pastry and place in a deep dish 9" pie plate.
  9 inch unbaked pie shell
• Mix cream of tartar, salt, flour, lemon juice, sugar, nutmeg and cinnamon with cooked and drained zucchini slices. The zucchini will release more liquid and the filling will look wet, that is ok. Pour into pie shell.
  1½ teaspoons cream of tartar, 1 pinch salt, 2 Tablespoons all purpose flour, 1 Tablespoon lemon juice, 1 cup granulated sugar, 1½ teaspoons ground cinnamon, 1 dash nutmeg
• Make crumb topping by mixing all ingredients until crumbly. You can use a patry cutter, a fork, or your fingers to incorporate the butter into the flour mixture.
  ½ cup butter, ½ cup granulated sugar, 1 cup all purpose flour, ⅛ teaspoon ground cinnamon
• Sprinkle crumb mixture over the pie pie.
• Bake for 40-45 minutes or until the filling is bubbly and the crumb is golden brown.
• Cool before serving.

Notes

To avoid a soggy bottom crust, use a metal pie plate.

If you are using a glass or ceramic pie plate and are worried about a soggy bottom, bake the pie on lower rack to help heat the bottom crust.

If you are still concerned, you can parbake the crust before adding the filling. Just dock the crust with a fork, then line it with parchment paper. Add pie weights or dry beans and bake for 10-15 minutes. Remove the parchment and weights before filling and baking according to the recipe.

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Nutrition Information

Serving: 1Serving | Calories: 463kcal | Carbohydrates: 75g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 149mg | Fiber: 19g | Sugar: 44g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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