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Zucchini Mock Apple Pie

Zucchini Mock Apple Pie
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The Zucchini Mock Apple Pie is a delightful and innovative twist on traditional apple pie, replacing apples with fresh zucchini to create a moist, subtly flavored dessert with warm spices and a flaky crust. This healthier alternative is lower in sugar, packed with fiber, and suitable for vegans and gluten-free diets when made with appropriate crusts, making it a comforting and versatile treat perfect for any occasion.

Ingredients

Scale

Filling Ingredients

  • 2 to 3 medium fresh zucchinis, grated or thinly sliced
  • 2 tablespoons lemon juice
  • 3/4 cup sugar (white sugar or substitute with maple syrup, honey, or coconut sugar)
  • 2 tablespoons all-purpose flour or gluten-free flour alternative
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Crust and Topping

  • 1 double pie crust (store-bought or homemade; use gluten-free crust if desired)
  • 2 tablespoons butter or vegan alternative, cut into small pieces for dotting

Instructions

  1. Prepare the Zucchini: Wash the zucchinis thoroughly. Grate or thinly slice them to closely mimic the texture of apple slices. Toss the prepared zucchini with lemon juice to prevent browning and keep it fresh while preparing the filling.
  2. Mix the Filling: In a large bowl, combine the zucchini with sugar, flour, cinnamon, nutmeg, and a pinch of salt. Mix well to evenly distribute the sweet and spiced flavors and allow the flour to help thicken the filling during baking.
  3. Roll the Crust: Roll out half of the pie crust and place it into your pie pan. Trim the edges as needed, reserving the remaining dough for the top crust or a lattice design.
  4. Fill the Pie: Pour the zucchini filling evenly into the prepared crust. Dot the filling with small pieces of butter or vegan alternative to add richness and contribute to a flaky crust texture.
  5. Add Top Crust and Bake: Cover the pie with the second crust, either as a full top or a lattice design. Cut slits on the top crust for steam to escape. Bake the pie in a preheated oven at 375°F (190°C) for 45-55 minutes, until the crust is golden brown and the filling is bubbling gently.

Notes

  • Drain excess moisture from zucchini by gently squeezing after slicing to avoid a soggy pie.
  • Use freshly ground cinnamon and nutmeg for the best flavor.
  • Keep pie dough chilled before baking to ensure a flaky crust.
  • Start checking for doneness around 40 minutes to prevent overbaking.
  • Let the pie cool for at least 2 hours to let the filling set before slicing.

Nutrition

Keywords: zucchini pie, mock apple pie, healthy dessert, vegan pie, gluten-free dessert, cozy pie, fall dessert

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