Zucchini Mock Apple Pie 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.

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.