Zapple Pie

No, that is not a typo - yes, I made Zapple Pie.  And I am sure you are going to think I have really lost it this time!  Zapple pie is a "mock" apple pie made with zucchini - yep, zucchini - thus the name Zapple!

I found this recipe in the book, appropriately titled Pie by Ken Haedrich.  It is so very simple to make - the hardest part was peeling and cutting the zucchini.  Surprisingly enough, it does taste like apple pie.  So why go to all the bother and just get apples and make a REAL apple pie?  That would be too easy!!  LOL!!  This  is just another recipe to use for the millions of zucchinis that you get from your garden and get REALLY tired of zucchini bread!

NOTE:  I did take pictures but can't find the cord to transfer the pictures from the camera to the computer.  Hopefully, I can remedy that situation soon!

Ingredients:

Use your favorite pie dough recipe for a single pie crust

6 cups peeled, halved lengthwise and thinly sliced zucchini
2/3 cup granulated sugar
2 T frozen appple juice concentrated, thawed
1 t cinnamon
1/4 t nutmeg
2 T cornstarch
1/3 cup lemon juice
1 T cider vinegar

Crumb topping

1/2 cup flour
1/2 cup firmly packed light brown sugar
1/2 cup pecan halves
1/4 cup (1/2 stick) unsalted butter

Instructions

1.  Prepare the pie crust and refrigerate until firm for about 1 hour.  Line pie pan with pie crust and put in freezer for 15 minutes.  Preheat oven to 400 degrees.

2.  In a large soup pot, add the zucchini, sugar, apple juice concentrate, cinnamon and nutmeg.  Heat over medium heat.  While stirring constantly, bring mixture to a boil.  Reduce the heat slightly and simmer until the zucchini begins to soften, but does not get mushy - about 10 minutes.

3.  Combine the cornstarch and the lemon juice together in a separate bowl, stirring until smooth.  When the zucchini is tender, add the cornstarch mixture into the pot and cook, stirring nonstop to prevent it from sticking for an additional 3 to 4 minutes.  Remove the pan from the heat and add the cider vinegar.

4.  To make the crumb topping, add the flour, brown sugar, and pecans in a food processor and pulse several times to chop the nuts.  Slice the butter into the food processor over the dry ingredients and pulse until the mixture resembles crumbs

5.  Spoon the filling into the chilled pie shell and smooth the top with a spoon.  Dump the crumb topping in the center of your pie and spread out evenly over the top.

6.  Place the pie on the center oven rack and reduce the temperature to 350.  Bake for 40 minutes.

7.  Transfer to a wire rack to let cool.

VERDICT:

Much to my surprise, this does taste like an apple pie!  And the longer you let it sit, the more flavorful it becomes.  My husband LOVED it!  This is definitely a winner recipe!