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!
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.