The zucchini in this pie can fool people into thinking this is an apple pie. Cinnamon, nutmeg and sugar give the zucchini a sweet taste in this double-crust pie.
INGREDIENTS (for 8 servings):
- 2 (9 inch) unbaked pie crusts
- 4 cups zucchini, thinly sliced
- 3/4 cup white sugar
- 2 tablespoons tapioca
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons cornstarch
- 2 teaspoons butter
- 1 tablespoon milk
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.
In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.