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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can I make the zucchini pie recipe and can it? we love thedesrt recipes and have to many fresh grown and dont wish to give them all away.
I am not a canning expert, but I am sure it is possible. I would imagine you’d have to pressure can it similar to how you would apple pie filling.
Excellent pie! Everyone that tried it said the couldn’t tell the difference between it and a real apple pie!
Isn’t it amazing?!
Everyone must make and bake!! Cheaper to make than apple pie and sooo much better!!
Yay!! Isn’t it yummy?
Have made this several times everyone loves it. No idea its made from zucchini. Great recipe making 2 today. Thankyou for the recipe.
I also make and can my own zucchini relish better than pickle relish i can it every year.
Oooh, I may have to look for a zucchini relish recipe. That would be great!
I have been making “Not Apple Pie” Bars for over 40 years now. The first time I made them was with my Brownie Troop. The girls helped me make them and then served them to their parents without telling them it was made with zucchini and not apples. Everyone loved them and every parent took a copy of the recipe home. Zucchini is such a versatile veggie. Thanks for sharing your zucchini recipes.
I love that so much! Zucchini really can be made into just about anything!