Zucchini Apple Pie Recipes

Steps:

• Peel zucchini and slice in half lengthwise.
• Scrape out soft center and seeds, and slice thin.
• Combine lemon juice and water.
• Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
• Volume will reduce by about half.
• Drain but do not rinse.
• Leave over sink to continue to drain.
• Fit pie crust to pan.
• In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
• Add zucchini slices to bowl and toss to mix well.
• Put zucchini mixture in pie shell.
• For crumb topping, mix all dry ingredients.
• Cut in margarine.
• Put all crumbs on top of pie.
• Bake in preheated 400 degree oven for 45 minutes.

Steps:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• Bake for 15 minutes at 425.
• Reduce heat to 350 and bake about 45 minutes.
• Serve hot with a scoop of vanilla ice cream.
• Or serve chilled.

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Steps:

• pre heat oven to 400 degrees.
• cook zucchini until tender, drain water well add in salt and lemon juice.
• Add all dry ingredients together mix well. (I added a pinch or two of brown sugar also).
• take and add drained zucchini to the dry ingredients mix well, will be runny but that's ok it will set up.
• Dump filling in 2 9 inch unbaked pie crusts and dot with butter on top add the top pie crust and seal edges make vent holes on top.
• Put into oven at 400 degrees for 40 minutes or until golden brown.

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

Steps:

• Use big zucchinis (meaty and approximately 18" long), but still tender enough that you can pierce the skin with your thumb nail. Peel and cut in quarters lengthwise, remove the seeds and slice crosswise approximately 1/4" thick. Cook the zucchini in water until tender crisp (let drain in strainer to remove liquid). Sprinkle with lemon juice. Mix sugar, salt, cinnamon, cream of tarter, nutmeg, flour (and cornstarch for 9" pie) in a bowl. Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into a pie crust and dot with butter. Add the top crust and make slits to vent. Bake at 400 degrees for 40 minutes or until golden brown. Let cool completely and serve. Store in the refrigerator.