The best delicious Zucchini-apple Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini-apple Pie recipe today!
Hello my friends, this Zucchini-apple Pie recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini-apple Pie is amazingly delicious, and addictive, everyone will be asking for more Zucchini-apple Pie.
What Makes This Zucchini-apple Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini-apple Pie.
Ready to make this Zucchini-apple Pie Recipe? Let’s do it!
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2 9-inch pie crusts, unbaked
4 1/2 c Zucchini, cut lengthwise
1 3/4 c Granulated sugar
pn Salt
2 ts All-purpose flour
1 1/4 ts Cinnamon
1/8 ts Nutmeg
1/2 ts Cream of tartar
2 ts Lemon juice
2 ts Butter or margarine
1 lg Green baking apple
Preheat oven to 375-degrees. Peel zucchini, cut lengthwise, remove seed and
cut as you would for apple pie. Cook in boiling water until BARELY tender
(about 2-3 minutes–however, I microwave for about a minute or two in a
casserole dish), but DO NOT over-cook. Drain. Cool in ice water for 5
minutes then drain again. Pare and slice apple. Mix zucchini and apple
together with rest of ingredients. Pour into prepared crust. Dot with
butter or margarine. Cover with the top crust and crimp the edges to seal.
Bake 40 to 50 minutes, or until the crust is golden brown and the filling
is bubbly. If the crust begins to brown too quickly, cover it with pieces
of foil or take an aluminum (throw-away type), cut out the middle and place
the cut-out edge over the crust edge of the pie.
Yields
1 Servings
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