Zucchini Mock Apple Pie

This recipe is a favorite because no one can believe it is made from zucchini. It is fun when people think it is apple pie and then you tell them it is zucchini. When they taste it, they want the recipe. It almost tastes better than apple pie—in fact, I like it better.

Recipe

• 6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons cream of tartar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon vinegar
• Butter
• Pastry for two-crust pie

Preheat oven to 475 degrees. Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well (see “Tips,” below). In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated. Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crust. Bake for 12 minutes at 475. Reduce heat to 350 and bake about 1 hour 15 minutes.

Tips From Our Test Kitchen: Make sure the zucchini is well-drained and cooled before adding to sugar mixture or sugar will liquefy and make a river in your pie dish.

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