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.
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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!
Almost Apple Pie
Ingredients
Zucchini Filling
- 9 inch unbaked pie shell
- 5-5½ cups sliced zucchini
- 1½ teaspoons cream of tartar
- 1 pinch salt
- 2 Tablespoons all purpose flour
- 1 Tablespoon lemon juice
- 1 dash nutmeg
- 1 cup granulated sugar + 3 Tablespoons
- 1½ teaspoons ground cinnamon
Crumb Topping
- ½ cup butter softened
- ½ cup granulated sugar
- 1 cup all purpose flour
- ⅛ teaspoon ground cinnamon
Instructions
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 5-5½ cups sliced 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 1½ teaspoons cream of tartar, 1 pinch salt, 2 Tablespoons all purpose flour, 1 Tablespoon lemon juice, 1 cup granulated sugar, 1 dash nutmeg and 1½ teaspoons ground cinnamon with cooked and drained zucchini slices. The zucchini will release more liquid and the filling will look wet, that is ok. Pour into pie shell.
- Make crumb topping by mixing ½ cup butter, ½ cup granulated sugar, 1 cup all purpose flour, and ⅛ teaspoon ground cinnamon until crumbly. You can use a pastry 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.
Notes
- To avoid a soggy bottom crust, use a metal pie plate.
- If you are using a glass or ceramic pie plate and are worried about a soggy bottom, bake the pie on lower rack to help heat the bottom crust.
- If you are still concerned, you can parbake the crust before adding the filling. Just dock the crust with a fork, then line it with parchment paper. Add pie weights or dry beans and bake for 10-15 minutes. Remove the parchment and weights before filling and baking according to the recipe.
Video
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Do you have a recipe to CAN this as pie filling? Would love to have this on hand!
I wish I did. I have not really dipped my toe into canning yet, but it something I would love to learn someday.
Ran across your recipe and decided to try it. OMG!!!! It came out tasting better than I expected! I will definitely be making this pie again.😁
It is a little bit shocking, isn’t it?! I am so glad you liked it!
This is the 2nd pretend apple pie I've seen today! think the angels are telling me to make pie with my courgettes! I love this idea for a dessert and if I can sneak it past the eyes and into the tummies of my family I am going to be one thrilled mumma!
It is definitely a sign you should! They will never know it wasn't real apples. Let me know how it went if you can!
Oh my gosh, this sounds so much fun. I’m going to have to surprise the boys with this!
You should! It is so fun to watch people find out what it is really made from!
Carlee, this recipe definitely has me intrigued. I bet it's DELISH! Thanks so much for allowing me to share it in my zucchini round-up. Have a great day!
You definitely have to give it a go! It is soooo good and could easily fool people who didn't know what is was made of!
LOVE the story! and what a fun recipe! So cute and tasty!
Isn't fun to randomly get fun recipes from strangers?! You never know what you my come across and I can see why this one is so requested of Jan. It has become a summer tradition in our family as well!
I make a mock apple crisp with zucchini! It's a great way to use it up. I love the idea of making it into a pie as well. It looks delicious!
I am definitely going to have to try that too!
I want to try this so badly! But, my husband and I are having a zucchini battle right now, so I just might have to have my mom make this one to keep the peace in my house 🙂 I'll let you know how she does 🙂
Not a zucchini battle! I have a whole drawer full of zucchini in the fridge right now, so I can make you another one if you mom doesn't!
Love your post! I've made this pie in a 9" X 13"…and everyone has raved. We call it Zapple Crisp. SO tickled to see it in pie form. Pinning!
I love that… Zapple Crisp! I am going to have to try that next time!
What a great way to use up the surplus! I'll have to remember this recipe for when ours finally starts to appear! Faith, Hope, Love, & Luck – Colleen
Isn't it a fun one? I love zucchini season, but they do come all at once so it is nice to have some different ideas for those couple of weeks when you have to eat them every day!