Best Zucchini Apple Pie Recipes

ZUCCHINI APPLE PIE

Steps:

• Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
• In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
• Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

ZUCCHINI MOCK APPLE PIE

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.

ZUCCHINI PIE "MOCK APPLE PIE"

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.

MOCK APPLE PIE (ZUCCHINI)

Steps:

• 1. Peel and then cut the zucchini in half lengthwise. Remove seeds by using a teaspoon to scrape them out. Cut the zucchini into slices ( it will look like apple slices) . Cook the zucchini in a pot with water, cooking until tender, but not mushy. Drain in a colander and let cool. When cool, add all ingredients except the butter and mix well. Pour the mixture into the prepared crust and dot with butter. Cover with the top crust or make the top crust into a lattice crust. Brush crust with milk and bake 400 degrees for 35-40 minutes or until nicely browned.

ZUCCHINI APPLE PIE

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.

BUTTERMILK APPLE PIE ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
• 2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
• 3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
• 4. On low speed, slowly add dry ingredients.
• 5. Then add apples and zucchini and mix until combined.
• 6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
• 7. Split the batter between the two loaf pans.
• 8. Add crumble ingredients to a bowl.
• 9. Cut cold butter into the ingredients until crumbles form.
• 10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
• 11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
• 12. Cool completely before cutting into and serving. Enjoy!

ZUCCHINI "APPLE PIE" RECIPE - (4.4/5)

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.

ZUCCHINI APPLE PIE FILLING

Steps:

• Pre slice and simmer until tender add all Ingredients then place in 9 inch pie shell
• 40 to 45 minutes
• you can also use this as an apple crisp baken time is the same and prep time is the same takes about 20 mins to prepare.

MOCK APPLE PIE (ZUCCHINI)

Steps:

• Let stand while preparing crust. Add: 1 Tablespoon vinegar 1/4 cup lemon juice 1/4 cup sugar + cinnamon Dot with butter. Cover with top crust and bake 375° for 1 1/2 hour. Might spill over in oven.

MOCK APPLE PIE (SECRET ZUCCHINI PIE)

Steps:

• Grease a 9 x 13 pan.
• Combine the first eight ingredients, and pat half of this mixture in the bottom of the pan. Save the rest of mixture for later.
• Cook the zucchini, lemon juice, water, spices, and half of the second half of the mixture(1/4 of the total). Cook until thick.
• Pour over crust.
• Put the last 1/4 of the mixture on top.
• Bake at 350 for 40 minutes.
• Freezes well.

ZUCCHINI CRAISEN SLICES (THINK APPLE PIE!)

Steps:

• Gather crust recipe ingredients. Sift flour, sugar, baking powder, and salt into a large bowl. No sifter? ....Then mix well!
• In a 2 cup measuring cup add 1/2 cup cold water. Then ladle in the Crisco with a spoon, pressing Crisco down under the cold water. When the water level reaches up to the 2 cup line, you will have 1-1/2 cups of Crisco! (with no mess) Pour all the water off. Cut this into the flour mix, 2 knifes work well for this. Add Crisco to the flour mix
• Beat the 2 egg yolks with a fork, add ice cold water to equal 1 cup. (you can use the egg whites,later with scrambled eggs) Add to the flour mix. Stir in well, but gently.! Do not beat! Cover and set aside for later.
• Wash and peel the zucchini. Cut in half, then in quarters, then in eights.
• With a spoon, scrape out the center seeds. Then slice the narrow strips, not to thick like you would do for an apple pie.
• Put the slices into a large pan, to cook. Add the lemon juice. Bring to a low boil, immediately turn heat to low, almost a simmer. Cook stirring often to soften, keeping an eye on it, so it does not burn. About 10 minutes.
• When zucchini is cooked soft but firm, not mushy!, put all into a bowl. Add craisens. Mix ,and set aside while you finish the crust. Spray the 10x14 baking dish with oil...sides and bottom.
• Divide the dough in half. On a floured board roll out into a rectangle shape to fit into the baking dish, and up the sides. Pour in the prepared zucchini filling. Dot filling with butter if you like.
• Roll out the top crust and lay it on top of zucchini. Crimp the edges of crusts, all around the dish. With a fork puncture the top, many times,so it can breath. Brush the top of crust with a little milk. Then sprinkle the top with sugar. Put in a pre-heated 350 degree oven, and bake for 25-30 minutes. Watch. Don't let the crust edges get to browned. >>>>>Glaze for the cooled top, is 1 cup powdered sugar, mixed with 2-3 teaspoons water.
• Grandma says: Any cook worth her weight in salt...will always use the crust scrapes to make ittle bitty cinnamon rolls!.....YUMMY! NOTE: The rolling pin in picture, was a bridal shower gift for me..in 1949! Oh My!....This year it is 64 years old! almost as old as me....LOL!! You can take the end cap off and fill it with cold water.. that helps in the rolling!. Neat ya?
• INSPIRATION: After seeing Pat Durans recipe "TASTES LIKE APPLE PIE", her rendition from a recipe by Lynn Hamiltons posted on Taste of Home. I was inspired to tweak it a little more for my taste. Golly but this recipe ..gets around! eh? If you ladies like zucchini...please see a recipe book I composed Aug 2012. on JAP. Title: "WONDERFUL LOVEABLE ZUCCHINI" Then you will be prepared for when the ZUCCHINI GHOST! leaves you a gift by your front door!....LOL I better sign off now, I am running out of room!!!!!

ZUCCHINI "APPLE" PIE

Steps:

• Pick out large zucchini, but still tender enough that you can pierce the skin with your thumb nail. Peel, cut into quarters lengthwise, remove the seeds and slice crosswise. Cook until tender crisp, add lemon juice and salt, set aside. Take a large mixing bowl and mix together sugar, cinnamon, cream of tartar, nutmeg, and flour. Mix well, add zucchini mixture and mix well together. The mixture may be runny, but that is alright. Pour the mixture into the pie crust, add a few dots of butter and cover with top crust. Bake at 400°F for 40 minutes or until golden brown. Serve while still warm and don't tell anyone what they are eating until they finish. If they like it, you can thank Bill Nichols. If they don't like it, don't give them a second helping. Serves 6 to 8 (3 to 4 with seconds)

ZUCCHINI (APPLE) PIE

Steps:

• First, cut the zucchini lengthwise, peel and scoop out seeds, and slice like apple slices. Measure then cook till tender-crisp in a tiny bit of water then drain.
• Toss the first three ingredients together.
• Add dry ingredients to the first mixture. It will be "runny," but that's OK.
• Pour into a prepared unbaked 9" pie shell, and dot the top with the butter slices. Top with vented top crust and crimp edges.
• Brush top with milk and sprinkle with a little white sugar. Bake at 375 degrees for 40 minutes or till golden.