Thursday, August 19, 2010

Zucchini 'Faux-Apple' Pie

(As I was trying to get the perfect picture, my little man snuck in the shot.  I thought it was pretty cute, so I thought I would share.  I'm pretty sure he's thinking, Enough pictures, Mom!  Cut me a piece already!)

Now, don't judge this recipe too quickly.  I know the thoughts of zucchini replacing the classic 'apple' in an apple pie, may incite doubts... but just give it a chance!  I made this the other day, and my kids and hubby included, gobbled it up without even knowing they were eating their veggies!  You really wouldn't know it wasn't an apple pie, and it's a delicious way to use up all of your summer zucchini.

My Go-To Vegan Pie Crust

1 teaspoon vanilla
2 tablespoons evaporated cane sugar
1 cup Earth Balance Buttery Sticks
6 tablespoons ice water
1/2 teaspoon salt
1 1/2 cups white whole wheat flour
1 cup all purpose white flour

1.  In a bowl, combine the dry ingredients.
2.  Using a pastry blender, cut in the Earth Balance a little bit at a time until the dough looks like pea sized crumbles.
3.  Add in the vanilla and the water and continue to cut the dough.
4.  Split the dough into two balls and refrigerate for 30 minutes before use.

Zucchini 'Faux-Apple' Pie Filling

1.  8 cups zucchini, peeled and sliced into half moon, apple-like slices
2.  4 tablespoons fresh squeezed lemon juice
1/4 teaspoon kosher salt
1 1/4 cups evaporated cane sugar
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon cream of tarter
1/4 teaspoon ground nutmeg
3 tablespoons white all purpose flour
2 tablespoons corn starch

1.  Heat a saucepan over medium heat and add zucchini, lemon juice and salt.  Cook for 20-25 minutes, stirring occasionally.
2.  In a separate bowl, mix remaining ingredients.
3.  Once the zucchini is done, add it to the dry mixture and combine.

To Assemble And Bake

Zucchini 'Faux-Apple' Pie Filling
Pie Crust
1 tablespoon evaporated cane sugar
3/4 teaspoon ground cinnamon
2 teaspoons coconut oil

1.  Sprinkle some flour on a flat surface and roll out one of your dough balls for the bottom crust.  Fold it into quarters and transfer it to your pie pan and unfold and press down.
2.  Pour your filling into the pie pan.
3.  Roll out your top crust and cover your pie, pressing the sides together to seal it.  Cut holes in the center of your top crust in order to allow the heat to escape while cooking.
4.  Brush the top lightly with coconut oil.
5.  In a small bowl, mix the sugar and cinnamon and sprinkle it on your top crust.
6.  Bake for 25-30 minutes in a pre-heated 400 degree F oven or until golden.



debbie@thehealthseekerskitchen said...

I have been waiting for my zucchini to grow and would love to uses them for this recipe.
What a great idea.Looks really yummy.

Morgan@LittleHouseofVeggies said...

How clever!!!! Love my little bud in the background!!!!!!!!!!!!

Alex Caspero MA, RD said...

What a smart idea! I love this and I know my mom clients will too :)

Emily said...

I made this last night and loved it! What a great way to use all the zucchini from our CSA!