Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #38- Zucchini September 19, 2010

Filed under: 2010 Pie Project,Pie #38- Zucchini,Sweet Pies — paulaspieproject @ 9:18 pm
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Alright, I am going out here on a limb… zucchini pie…and to make it more interesting, this recipe is for a SWEET pie, not a savory!   Hmmmm…. no cheese, eggs or bacon in here….I am a little skeptical myself.  But the reviews from Allrecipes.com raved about this one, so what the heck…it can’t be worse than the Seafood Pot Pie!

You may realize by now I have a decent size garden in my little backyard.  Because it takes up about 1/4 of the footprint my boys don’t appreciate it much especially during the times when the ball they are playing with gets sucked up into the under growth and causes a delay in their game.  But I love the garden and the bounty it produces especially at the end of summer because all the vegetables are coming into their peak.

Now zucchini tends to be a plant that you love or hate.  Most who grow it love it, but by the end of the season hate it because it is so prolific.  Frankly, I run out of ideas of things to make with this green cousin of the squash family.  So instead of my standard zucchini bread or zucchini bake recipes, tonight I am pulling this vegetable into the pie project. 

Curious to see how the boys like it…my guess is NO…just because it is a green vegetable!

Here’s the recipe and the link if you want to read the reviews.

http://allrecipes.com/Recipe/Zucchini-Pie-II/Detail.aspx

Zucchini Pie II
 
recipe image
Rated: rating
Submitted By: GAF55
Photo By: LESLEYfromWI
Servings: 8
” This version of this tasty pie has a bit more texture. The cooked zucchini is folded into a mixture of flour, cream of tartar, sugar, cinnamon, lemon juice, and nutmeg. The filling is then piled into a prepared pie crust and fitted with a top crust. Slip it into a hot oven to bake for an hour. “
Ingredients:
4 cups zucchini – peeled, seeded and
sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9 inch double crust
pie
Directions:
1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
2. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on.
3. Bake at 400 degrees F (205 degrees C) for 40 to 50 minutesAnd now the photos

And let the pie making begin!

Personal Notes:

  •  I used the standard Basic Flaky Pie Crust recipe, but doubled it.
  • For some reason, I thought if I used at least some brown sugar as a substitute, it might make it taste better.  I used 1 cup of white sugar and 1/2 cup of brown instead of all white sugar like the recipe calls for. 
  • I was a little apprehensive about putting all the filling into the pie shell since it was so water-y, so I held some back like my photo above shows.  I kept envisioning zucchini pie soup….
  • Truly this pie is UNBELIEVABLE!!!!  It was everything I didn’t think it would be!  I can’t even begin to describe how amazing it tasted.  It definitely scored a 10 from me.  It was extremely delicious and not even a tiny bit runny!
  • Don’t have apples, that’s okay, use zucchini instead!  If you seriously want to fool your friends and family by sneaking a “green vegetable” into dessert, I am telling you make this pie.  You wont’ be disappointed.
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