Sweet Zucchini Pie
From krumkake 16 years ago
- 50 minutes to make
- Serves 8
Need another use for all that zucchini in your garden? When I lived in Missouri many years ago, my neighbor gave me this recipe for the unending zucchini we both had in our gardens. It is really quite delish, and a nice change of pace for zucchini.
Ingredients
- Double pie crust – your own recipe or 2 refrigerated crusts shopping list
- 2 tablespoons white sugar mixed with ½ teaspoon cinnamon shopping list
- 1 cup white sugar shopping list
- ¼ cup brown sugar shopping list
- 1½ teaspoons apple pie spice shopping list
- ½ teaspoon cinnamon shopping list
- ¼ cup flour shopping list
- 4 cups peeled, finely diced zucchini shopping list
- ¼ cup fresh squeezed lemon juice shopping list
- 2 eggs, beaten shopping list
How to make it
- Line a pie plate with one pie crust.
- Sprinkle some of the cinnamon-sugar over the top of the crust and bake at 400 degrees for about 6 minutes. I find this helps keep the crust from getting soggy.
- Mix 1 cup white sugar with brown sugar, spices and flour.
- Stir in the finely diced zucchini.
- Add lemon juice.
- Fold in beaten eggs.
- Pour filling into partially baked pie crust and cover with second crust, crimping the outer edges together to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Sprinkle top crust with remaining cinnamon sugar mixture.
- Bake at 400 degrees for 45 to 55 minutes.
The Rating
Reviewed by 1 people-
This was sooo good an different,thanks for the post. Joymarie
mystic_river1
in Bradenton loved it
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