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Thread: Mock Apple Pie using zucchini

  1. #11
    Super Member luv-e's Avatar
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    Please let me know about not precooking too. My recipe called for it, that is why I did it. Cutting it thinner just might work. Can't wait to see if it works!!

  2. #12
    Junior Member BABAREEBA's Avatar
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    Oh that recipe sounds fantastic. I am going to try that. I have a similar recipe that uses spaghetti squash and is a coconut custard type pie.

  3. #13
    Super Member luv-e's Avatar
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    Brought this back because I just tried yellow squash in the place of the zucchini and it WORKED!!!!!!!!
    Don't forget to try dried cranberries in it too!!!! yum
    Another use for yellow squash................

  4. #14
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    Two questions before I try it:

    1. What is the purpose of using cream of tartar?

    2. Don't you use any thickener like flour, cornstarch, etc?(especially for those who used uncooked squash - zucchini is loaded with water. Isn't the filling watery and runny?)

    I guess that's 3 questions!

  5. #15
    Google Goddess craftybear's Avatar
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    thanks

    Quote Originally Posted by angelwatcher
    This is a recipe that leaves people shocked that it's not made with apples. My DH won't eat zucchini, but after he ate two pieces of this pie, I told him it was zucchini not apples. After the disbelief and shock wore off, he now says he's going to eat his veggies when he takes another piece!! LOL

    Mock Apple Pie
    Preheat oven to 400 degrees
    2 pie crusts--ready made or home made

    Use a Big Zucchini. (one 18" to 24" should easily make two pies) Wash, Peel and Cut into quarters lengthwise and remove the seeds. Slice crosswise to look like an apple slice.

    Cook zucchini in the microwave until tender, approx. 3-5 minutes.
    Or toss into a frying pan and cook until tender crisp.

    Toss together in a small bowl:
    4 Cups Cooked zucchini
    2 TBLSP. Lemon Juice
    Dash of Salt

    Mix together in a Large Bowl:
    1 1/4 Cups Sugar (white or brown)(or 3/4 c Splenda and 1/2 cup brown sugar)
    1 1/2 Tsp. Cinnamon
    1 1/2 Tsp. Cream of Tartar
    Dash of Nutmeg (freshly grated is best)
    3 TBLSP. Flour

    Add zucchini mixture into dry ingredients and mix well. It will be runny but that's okay. Dump the filling into a Pricked with fork 9" Crust and then dot mixture with Butter, (approx. 2 TBlsp of Butter). Add the top Crust, pinch around the edges to seal and cut slits to let the steam out.

    Bake at 400* for 40 minutes or until golden brown. Let cool a bit and then Enjoy!!

    (I use the refrigerated premade crusts in the box by the canned biscuits at the grocery store. There are more recipes online for other versions, such as a strudel type topping.)

  6. #16
    Super Member luv-e's Avatar
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    Quote Originally Posted by Carol's Quilts
    Two questions before I try it:

    1. What is the purpose of using cream of tartar?

    2. Don't you use any thickener like flour, cornstarch, etc?(especially for those who used uncooked squash - zucchini is loaded with water. Isn't the filling watery and runny?)

    I guess that's 3 questions!
    There is flour in the recipe
    You need extra with the cream of tarter because of all the water......BUT I ALWAYS COOK MY SQUASH BEFORE HAND
    And again the yellow squash does just fine in recipe...you don't have to peel it, just take out the seeds
    hope that helps???

  7. #17
    Senior Member Gatormom3's Avatar
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    Thanks so much for sharing! Always can use more squash recipes!

  8. #18
    Senior Member Gatormom3's Avatar
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    Thanks so much for sharing! Always can use more squash recipes!

  9. #19
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    Quote Originally Posted by luv-e
    Quote Originally Posted by Carol's Quilts
    Two questions before I try it:

    1. What is the purpose of using cream of tartar?

    2. Don't you use any thickener like flour, cornstarch, etc?(especially for those who used uncooked squash - zucchini is loaded with water. Isn't the filling watery and runny?)

    I guess that's 3 questions!
    There is flour in the recipe.

    You need extra with the cream of tarter because of all the water......BUT I ALWAYS COOK MY SQUASH BEFORE HAND
    And again the yellow squash does just fine in recipe...you don't have to peel it, just take out the seeds
    hope that helps???
    Sorry, I missed the flour in the recipe, but I still don't understand what the cream of tartar does. You said you need extra with the cream of tarter - extra what? It's not a thickener, so what does it do in this recipe? Thanks.

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