Description
Almost Apple Pie is a creative twist on traditional apple pie, using tender, spiced zucchini slices to mimic the texture and flavor of apple pie filling. With a crumbly buttery topping and a perfectly baked deep dish crust, this comforting dessert offers a unique way to enjoy classic pie flavors with a fresh ingredient.
Ingredients
Pie Shell
- 1 9 inch unbaked pie shell
Filling
- 5-5½ cups medium zucchini, peeled, halved, seeded, and thinly sliced
- 1½ teaspoons cream of tartar
- 1 pinch salt
- 2 Tablespoons all purpose flour
- 1 Tablespoon lemon juice
- 1 dash nutmeg
- 1 cup granulated sugar
- 1½ teaspoons ground cinnamon
Crumb Topping
- ½ cup butter, softened
- ½ cup granulated sugar
- 1 cup all purpose flour
- ⅛ teaspoon ground cinnamon
Instructions
- Prepare the Zucchini: Use medium zucchini, peel them and slice in half lengthwise. Remove the seeds with a spoon, then thinly slice the zucchini halves to resemble apple slices. This step ensures the texture and appearance mimic that of an apple pie filling.
- Cook the Zucchini: Place the sliced zucchini in a skillet with a small amount of water over medium heat. Cook for 10 minutes starting when the water begins to bubble. This softens the zucchini and releases excess liquid. Drain thoroughly and allow to cool completely before assembling the pie.
- Preheat Oven and Prepare Pie Shell: Preheat your oven to 375°F (190°C). Place the unbaked 9-inch pie shell into a deep dish pie plate, ensuring it is evenly fitted.
- Mix Filling Ingredients: In a large bowl, combine the cooked and drained zucchini with 1½ teaspoons cream of tartar, a pinch of salt, 2 tablespoons flour, 1 tablespoon lemon juice, 1 cup granulated sugar, 1 dash nutmeg, and 1½ teaspoons ground cinnamon. The filling will release more moisture and appear wet—that is normal.
- Fill the Pie Shell: Pour the zucchini filling mixture into the prepared pie shell, spreading it evenly.
- Make Crumb Topping: In a separate bowl, mix ½ cup softened butter, ½ cup granulated sugar, 1 cup all purpose flour, and ⅛ teaspoon ground cinnamon until the mixture becomes crumbly. Use a pastry cutter, fork, or your fingers to incorporate the butter into the flour mixture thoroughly.
- Top the Pie: Sprinkle the crumb topping evenly over the zucchini filling, covering the surface completely.
- Bake: Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is bubbly and the crumb topping is golden brown and crisp.
- Cool and Serve: Remove the pie from the oven and let it cool before slicing and serving. This cooling allows the filling to set for a perfect slice.
Notes
- The zucchini slices mimic apple slices, making this a clever substitution for classic apple pie.
- Be sure to drain the cooked zucchini well to avoid a soggy pie.
- The crumb topping adds a crunchy texture and complements the soft filling wonderfully.
- For an extra apple-like flavor, you can add a splash of vanilla extract to the filling if desired.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
