You’d never guess that this delicious Mock Apple Crumb Pie is really made with zucchini slices!
We’ve been growing a variety of summer squash in our back yard garden this summer – zucchini, yellow summer squash, and the striped, Italian cocozelle – and we’ve been picking it (and eating it) as fast as it is ripe!
But it never fails. In spite of our daily visits to the garden to pick our squash while it is still young and tender, at least once a week we discover a baseball bat-sized zucchini that has been hiding under some leaves!
But have no fear – we’ve got the perfect dessert to make with all of that zucchini: This Mock Apple Crumb Pie made with Zucchini!
As we mentioned here, slices of zucchini really do resemble the texture of sliced apples in baked goods, and when they are flavored with some apple pie seasonings – I guarantee – your family will never guess that this Mock Apple Crumb Pie was made with slices of zucchini instead apple slices.
The trick to achieving the perfect mock apple filling for this pie is to peel, seed and slice the zucchini, then sauté the slices in a little bit of lemon juice and salt until the texture of the zucchini resembles the texture of a slice of apple.
This Mock Apple Crumb Pie made with Zucchini is topped with a sweet cinnamon crumb topping that bakes up nice and golden brown. Serve warm with some vanilla ice cream (or for a firmer pie, chill before serving if you prefer) – and the fact that this Mock Apple Crumb Pie is really made with zucchini will be our little secret!Print
- 1 9-inch pie crust, unbaked
- 2 large zucchini
- 3 tablespoons lemon juice
- 1/8 teaspoon salt
- 1¼ cups light brown sugar
- 1½ teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- ¼ cup all-purpose flour
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into ½-inch cubes
- Vanilla ice cream, for serving
- Line a deep dish pie plate with the pie crust and crimp the edges. Set aside in the refrigerator while you prepare the filling and the topping. Preheat oven to 400 degrees F.
- To prepare the filling, peel the zucchini and slice in half lengthwise. Using the tip of a spoon, remove all seeds. Slice the zucchini into ¼-inch slices crosswise. You should have approximately 6 cups of zucchini slices.
- Place the zucchini slices into a large skillet along with the lemon juice and salt. Cook over medium heat, tossing frequently until tender-crisp, similar to the texture of a slice of apple. (Also avoid browning the zucchini.) Remove from heat to cool slightly.
- In a large mixing bowl, stir together brown sugar, cinnamon, nutmeg, cream of tartar and flour. Add the cooked zucchini to the cinnamon mixture and stir to combine. (It’s fine if there are juices in the bottom of the bowl.)
- To prepare the topping, place flour, both sugars, cinnamon and salt into the bowl of a food processor and pulse once or twice to combine. Add the chilled butter to the mixture and pulse again repeatedly until the mixture in the bowl resembles wet sand.
- Pour zucchini filling into the prepared pie crust. Pour the topping mixture evenly over the top of the filling.
- Bake for 30 minutes or until the topping is golden brown and the filling is bubbling thickly at the edges.
- Remove pie from the oven and cool on a wire rack for approximately 1 hour to set.
- Serve warm with vanilla ice cream.
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