This pie tastes just like apple pie, but there isn’t a single apple in it! You’d never guess what it is though. But I’ll tell you! It’s zucchini! This is a great way to use up some of the surplus. If you don’t tell them, they’ll never know!
This apple pie has a secret, there isn’t a single apple in it! Nope, it uses a summer vegetable instead. That’s right, it’s actually zucchini in there. But I promise you it tastes like apple. You are going to be shocked and amazed. Your guests will be flabbergasted. Get some vanilla ice cream ready and promise me you will make this fabulous pie!
You will never guess what is in this pie or how I came across the recipe! I was at a conference in the Ozarks.
For those of you who don’t know, I used to work for an environmental lab. I traveled a bit and sometimes found myself at conferences for a few days.
Anyway, it was dinner time, so I found myself a seat. There were two ladies sitting next to me who appeared to know each other and were in a conversation.
So, I was minding my own business until I heard it… Pie! Now, I had to start paying attention. What kind of pie could they be talking about?
It turns out one of the ladies, Jan, makes an almost apple pie out of zucchini. She says if anything it is better than apple pie because the zucchini stay firmer than the apples.
Zucchini pie?! I had to invite myself into the conversation and get more information!
Jan told a cute story about a little boy telling his mom he had just had the best apple pie ever only to be shocked that there weren’t any apples in it.
Honestly, I found the statement about the zucchini staying firmer than apples hard to believe. After all zucchini can get pretty darn mushy when you cook them.
I also had my doubts about them making a good pie. But I knew I just had to give it a try!
Luckily Jan said she would be happy to share her secret. I gave her my business card and a couple of days later I got an email with the recipe.
I brought the pie to a family dinner at MiMi’s and she made vanilla ice cream to go with it. We didn’t tell anyone what was in the pie.
Low and behold, she was right! The pie was delicious and the zucchini did stay firmer than apples! I could not believe it! Everyone loved it and was shocked that they had just had zucchini pie.
When asked about the history of the recipe, this is what Jan had to say:
The recipe in it’s current form came about through 3 seasons of zucchini growing. I tweaked it a little each year; and now, my family and friends like it just the way it is. It’s always fun to serve it and not share the main ingredient until after everyone has had the opportunity to try it.
She also added than in May, she had retired from a local nursing home. While working there, she made a habit of bringing in pies to share during zucchini season.
So one day on Facebook, they shared this picture with her and a note saying it’s pie time!
To see how easy it is to make, click below to be taken to the YouTube video. Then be sure to make one for yourself!
A couple of more fun pies:
Baked Peanut Butter Pie is a rich and smooth peanut butter filling in a flaky crust. I like serving it with a drizzle of hot fudge for extra goodness.
Honey Maple Pecan Pie is a fun recipe MiMi came up with. It’s a lot like a classic pecan pie but it’s sweetened with honey and maple syrup instead of corn syrup.
Enjoy a slice of honey chess pie. With a kiss of lemon, honey richness and lots of chess pie goodness, it is a perfect treat for almost any occasion!
More Zucchini Sweets:
If this pie intrigues you, zapple crisp is going to get your attention too. It tastes just like apple crisp, but it’s made with zucchini!
Mini loaves of zucchini bread are another great way to use up a zucchini harvest. They freeze well and are perfect for breakfast and dessert.
- 1 9-inch unbaked pie shell
- 5-51/2 cups sliced zucchini, see below for preparation instructions
- 1.5 teaspoon cream of tartar
- Dash of salt
- 2 Tablespoon flour
- 1 Tablespoon lemon juice
- 2 dashes nutmeg
- 1 cup + 3 Tablespoons sugar
- 1.5 teaspoons cinnamon
- 1 stick butter, softened
- 1/2 cup sugar
- 1 cup flour
- 1/8 teaspoon allspice (heaping) (we sub in more cinnamon here)
To Prepare Zucchini
- Use medium zucchini, peel, slice in half lengthwise, remove seeds and then thinly slice. the slices should resemble apple slices.
- Cook zucchini in a small amount of water for 10 minutes. Begin timing when the water begins to bubble. Drain.
- Preheat oven to 375° F.
- Prepare pastry and place in a 9" pie dish.
- Mix cream of tartar, salt, flour, lemon juice, sugar and cinnamon with zucchini. Pour into pie shell.
- Make topping by mixing all ingredients until crumbly. Spread over pie. Jan uses allspice, but we prefer just using more cinnamon instead. Make according to your family's tastes.
- Bake for 35-40 minutes or until done.
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Amount Per Serving: Calories: 463Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 149mgCarbohydrates: 75gFiber: 19gSugar: 44gProtein: 22g
All nutritional information is estimated and will depend on the exact ingredients you use.