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
Zucchini Apple Pie
Ingredients
- 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
Instructions
- Preheat oven to 375-degrees. Peel zucchini, cut lengthwise, remove
- seed and cut as you would for apple pie.
- Cook in boiling water until some waht 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.
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