Name: Mock Apple Pie
Prep time: 40 min
Total time: 4 h 50 min
Yield: 8 - 10 serving(s)
Ingredients: 3 medium zucchini (1 lb. 12 oz. total); 1 lemon; 1 all-butter pie crust; 1/4 c. all-purpose flour, plus more for dusting; 1/2 c. packed light brown sugar; 1 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. kosher salt; 3/4 c. plus 2 Tbsp. granulated sugar; 2 tbsp. salted butter, cut into small cubes; 1 large egg, lightly beaten

Step 1Preheat the oven to 425°F. Place a foil-lined, rimmed baking sheet on the bottom rack to preheat.

Step 2Peel, and cut the zucchini in half lengthwise. Use a spoon to scoop out the seeds. Thinly slice the zucchini crosswise into half moons (like apple slices!). The slices should be about ¼ inch thick and you should have 4 ½ to 5 cups.

Step 3Use a vegetable peeler to peel the lemon, being careful not to get white pith on the peel. Juice the lemon into a small bowl, and set aside.

Step 4In a medium saucepan, bring 1 quart water to a boil. Add the zucchini and lemon peel, and simmer, stirring occasionally, until the zucchini is softened, about 10 minutes. Drain and thoroughly pat dry. Discard the lemon peel.

Step 5Meanwhile, on a floured surface, roll out 1 pie crust into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's sticky.) Carefully lift the dough and place it in a 9-inch pie dish (not a deep-dish pie dish); gently press the dough against the sides of the dish. Trim the overhanging dough to 1 inch from the edge. Cover and refrigerate until ready to use.

Step 6On a floured surface, roll out the second pie crust into a 10-inch round. Place the dough on a baking sheet or large plate, cover, and refrigerate until ready to use.

Step 7In a large bowl, whisk together the light brown sugar, cinnamon, nutmeg, salt, flour, and ¾ cup of the granulated sugar. Fold in the zucchini and lemon juice. Spoon the mixture into the pie dish, and dot with the cubed butter.

Step 8Top the filling with the remaining pie crust. Trim the excess dough around the edges, and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Brush the pie with the beaten egg, and sprinkle with the remaining 2 tablespoons granulated sugar.

Step 9Bake the pie on the preheated baking sheet until the filling is bubbly and the crust is deeply golden, 50 minutes to 1 hour, rotating the pie halfway through baking. (Cover the pie with foil if the crust starts getting too dark after 30 minutes.)

Step 10Allow the pie to cool to room temperature on a wire rack before slicing, about 4 hours.

Mock Apple Pie

Ingredients

Directions

Pies and Tarts