Thursday, September 19, 2013

Simple As Pie

The next couple days are special celebrations.  Yesterday was my grandparents wedding anniversary (if they were still alive today, it would be 85 years)!  Today is the same grandpa's birthday and tomorrow is my (big) little brother's birthday.  As kids we grew up on an apple orchard, I loved that we could go pick apples anytime we wanted (our neighbors owned this lovely piece of property).  Mom grew a big garden with lots of veggies (we loved sharing our abundant produce).  Often times she would make an apple pie when Grandpa and Grandma came visiting.  This recipe reminds me of those special times. Recently my father in law gave us a 9pound zucchini he had growing in his garden.  I thought I would make a special dessert.

Apple Pie (Made With Zucchini)
adapted from:

1 double pie pastry for a 9inch pie (I just used 1 store bought ready-to-roll crust)
2 large zucchini (peeled, deseeded and chopped in 4 cups)
2 T lemon juice
pinch of salt
1 1/4 cups brown sugar
1 1/2 t pumpkin/apple pie spice
1 1/2 t cream of tartar
3 T flour

Roll out pie crust on a floured surface until on the thinner side (crust will be over hanging quite a bit).  Place in a greased pie plate. In a saucepan, combine lemon juice, sal tand zucchini. Cook until crisp-tender. In another bowl combine brown sugar, spice, cream of tartar and flour until brown sugar is lump-free.  Toss with cooked zucchini.  Place in crust.  Fold up crust edges.  Bake at 400 for 40minutes until golden brown (and slightly bubbly).  Serve warm with fresh whipped cream.

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