This post may contain affiliate links. Please read our disclosure policy.
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!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Mock Apple Crumb Pie (Made with Zucchini)
Ingredients
- 1 9-inch pie crust, unbaked
Filling
- 2 large zucchini
- 3 tablespoons lemon juice
- 1/8 teaspoon salt
- 1 1/4 cups light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- 1/4 cup all-purpose flour
Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- Vanilla ice cream, for serving
Instructions
- 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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You may also like:
I tried with crumb topping and regular crust on top. I prefer regular crust. This is excellent. The filling tastes just like apples. It’s amazing. Pie Crust (2 cups flour, 2/3 cups shortening, 1 tsp salt and 1/4 cup COLD water.) I just put it in a bowl and squish through my fingers (please take off your rings and fake nails) until I get a ball. Don’t overwork your dough. Divide dough in 2 parts. (Bottom needs a bit more crust than top, \___/ vs —–). Roll out between 2 layers of wax paper. Anyway, this recipe, for filling, IS AMAZING! I highly recommend!
Thanks Sandra!
Taste just like apple pie
Thanks Cassie – Yes it does! 🙂
The pie was delicious! The texture of the zucchini was spot on with an apple and my family really enjoyed the pie.
Thanks Roxanne!
30 min was not enough time for the zucchini to bake down, so it’s too “al dente” for me. If I ever made this recipe again, I’d cook the zucchini/lemon juice/salt mixture till it was limp. Crumb topping was excellent.
Thanks for your feedback Cynthia. If you do that, the slices will probably be mushy once baked. You might need to just slice the zucchini thinner or bake a little longer the next time.