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Zucchini Mock Apple Pie

Zucchini Mock Apple Pie
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This Zucchini Mock Apple Pie is a surprisingly delicious and healthier twist on classic apple pie. Using shredded zucchini instead of apples, it delivers the comforting sweet and spiced flavors you love, with a tender, flaky crust. Perfect for those looking to add more veggies into their desserts or enjoy a creative, wholesome treat any time of year.

Ingredients

Scale

Filling Ingredients

  • 3 cups fresh shredded zucchini (drained well)
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tablespoons all-purpose flour or cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Pie Crust

  • 1 prepared pie crust (ready-made or homemade, enough for top and bottom)

Optional Toppings and Variations

  • Chopped pecans or walnuts (for topping)
  • Dried cranberries or raisins (mixed into filling)
  • Gluten-free pie crust (for gluten-free option)
  • Vegan butter substitute such as coconut oil or vegan margarine (for vegan adaptation)

Instructions

  1. Prepare the zucchini: Shred fresh zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible to avoid a soggy pie filling. Toss the drained zucchini with lemon juice to prevent browning and add subtle tartness.
  2. Mix the filling: In a large bowl, combine the drained zucchini with granulated sugar, brown sugar, flour or cornstarch, ground cinnamon, nutmeg, and vanilla extract. Stir thoroughly to evenly coat the zucchini with spices and thickener for that perfect mock apple pie consistency.
  3. Prepare the pie crust: Roll out the pie crust and carefully place it into a pie dish. Trim excess dough hanging over the edges, reserving some if you want to create a lattice or decorative top crust.
  4. Fill the pie: Pour the zucchini filling into the prepared crust, spreading it evenly. If desired, sprinkle chopped nuts or extra toppings on top to toast while baking.
  5. Bake to perfection: Cover the pie with the second crust or a lattice top, if using. Crimp the edges to seal. Bake the pie in a preheated oven at 375°F (190°C) for 45 to 50 minutes, or until the crust is golden and the filling is bubbly.
  6. Cool and serve: Let the pie cool for at least one hour to allow the filling to set properly. This makes slicing easier and the flavors more pronounced before serving.

Notes

  • Drain zucchini thoroughly to avoid a watery pie filling.
  • Use fresh, firm zucchini for best texture and flavor.
  • Taste the filling before baking and adjust sweetness as needed.
  • A slightly thicker pie crust helps hold the moist filling without sogginess.
  • Serve the pie warm with vanilla ice cream or whipped cream for an enhanced experience.

Nutrition

Keywords: zucchini pie, mock apple pie, healthy dessert, vegetable dessert, gluten free dessert, vegan pie option, spiced pie, fall dessert, easy pie recipe

Find it online: https://eazyummy.com/zucchini-mock-apple-pie/