Mock apple 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 a zucchini pie, 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!
How I Got This Zucchini Pie Recipe
You just never know when you will stumble upon a great new recipe. I was traveling for work and found myself at an environmental conference in the Ozarks.
I know, it’s quite different than sharing recipes with you here. But I find having a serious day job makes playing in the kitchen all that much more fun.
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 a zucchini pie that tastes just like it is filled with apples. 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.
What Jan Had to Say About Her Zucchini Pie Recipe:
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!
What is mock apple pie made with?
There are several ways to make a pie that tastes like apple pie without any apples. Some people use Ritz crackers or green tomatoes, but this zucchini mock apple pie is our absolute favorite. It is perfect for making during the summer when zucchini are plentiful but apples aren’t in season yet.
A Couple More Pie Recipes to Try:
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, mock apple 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.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Almost Apple Pie
- 9 inch unbaked pie shell
- 5-5½ cups sliced zucchini see below for preparation instructions
- 1½ teaspoons cream of tartar
- Pinch of salt
- 2 Tablespoons all purpose flour
- 1 Tablespoon lemon juice
- 2 dashes nutmeg
- 1 cup + 3 Tablespoons granulated sugar
- 1½ teaspoons cinnamon
- 1 stick butter softened
- ½ cup granulated sugar
- 1 cup all purpose flour
- ⅛ teaspoon cinnamon
To Prepare Zucchini
- Use medium zucchini. Peel them, then slice in half lengthwise, remove seeds and thinly slice. The slices should resemble apple slices.
- Cook zucchini along with a small amount of water in a skillet for over medium heat for 10 minutes. Begin timing when the water begins to bubble. Drain all of the liquid and allow to cool.
- To Assemble
- Preheat oven to 375°F.
- Prepare pastry and place in a deep dish 9" pie plate.
- Mix cream of tartar, salt, flour, lemon juice, sugar and cinnamon with zucchini. The zucchini will release more liquid and the filling will look wet, that is ok. Pour into pie shell.
- Make crumb topping by mixing all ingredients until crumbly. You can use a patry cutter, a fork, or your fingers to incorporate the butter into the flour mixture.
- Sprinkle crumb mixture over the pie pie.
- Bake for 40-45 minutes or until the filling is bubbly and the crumb is golden brown.
- Cool before serving.