Zucchini Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 4 | cups |
zucchini
peeled, seeded, sliced, 1/4 inch thick |
|
| 1 | x |
water
salted |
*
|
| 1 | cup |
water
warm |
|
| 1 | cup |
brown sugar
or white sugar |
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | x |
pie shell (9 inch)
unbaked |
|
| Streusel topping | |||
| ½ | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 946 | ml |
zucchini
peeled, seeded, sliced, 1/4 inch thick |
|
| 1 | x |
water
salted |
*
|
| 237 | ml |
water
warm |
|
| 237 | ml |
brown sugar
or white sugar |
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
cream of tartar
|
|
| 1 | x |
pie shell (9 inch)
unbaked |
|
| Streusel topping | |||
| 118 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
|
|
Directions
Parboil prepared zucchini in salt water until tender.
Drain; put in bowl.
Add warm water, sugar, cinnamon and cream of tartar.
Place in unbaked pie shell.
Bake ½ hour @ 350℉ (180℃).
Top with Streusel Topping mixture.
Return to oven for ½ to ¾ hour.
Tastes just like apple pie.
