This pie uses zucchini in place of apples and is courtesy of cooks.com. Nutmeg and cream of tartar were added to make it taste closer to the real thing. Large zucchini work better than smaller versions.
1 pie crust, unbaked
5 c. sliced zucchini, peeled and remove seeds
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. real lemon juice
3/4 c. water
cream of tartar to thicken slightly
5 c. sliced zucchini, peeled and remove seeds
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. real lemon juice
3/4 c. water
cream of tartar to thicken slightly
CRUMB TOPPING:
1 c. flour
1/2 c. brown sugar
6 tbsp. butter
1/4 tsp. salt
1/2 c. brown sugar
6 tbsp. butter
1/4 tsp. salt
Bring to boil zucchini, sugar, cinnamon, lemon juice, and water; simmer until soft. Pour into an unbaked pie shell; pat crumb topping over mock apples and bake at 325 degrees for 25 minutes.
