Surprise Apple Pie

OK, I’m not making this up. This pie actually fooled the foodies at HGIC…and that says something!

Lynn Jacobson took home baseball bat sized zucchini from Bob Orazi and Jon Traunfeld, performed her magic, and turned them into Surprise Apple Pie!

Surprise Apple Pie
Recipe Credit: Doreen Connor Willington Baptist Church, Willington, Connecticut
Yield: 6-8 servings

unbaked pastry for double-crust 9-inch pie
4-5 cups peeled and sliced zucchini (remove seeds if using large zucchini)
2 tablespoons lemon juice
dash of salt
1 cup white sugar
3 tablespoons all-purpose white flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar

Preheat the oven to 400 degrees F.

Line a 9-inch pie plate with the bottom crust.

Blanch or steam the zucchini for 5 to 10 minutes, until tender crisp. Drain really well. Pour the lemon juice and sprinkle the salt over the zucchini.

In a separate bowl, combine the sugar, flour, cinnamon, and cream of tartar. Mix with the zucchini. It will become very watery. Pour into the pie shell. Cover with top crust.

Bake for 40 minutes. Let cool completely. The filling will thicken as it cools.

Surprise! Now you know what to do with that overwhelming crop of zucchini: just smuggle it in pie crusts to unsuspecting friends! Click HERE for a printable recipe card.

3 Comments on “Surprise Apple Pie

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: