Zucchini Pie Recipe
People tend to give us a weird look when we say we’re having zucchini pie for dessert but a lot of times when someone tries it they typically like it. It has an apple pie-ish taste to it but please understand I’m definitely not saying that this is exactly like apple pie.  It’s a nice end of summer time treat so I hope you give this dish a try and enjoy it. Plus, it’s an excellent way to use those extra zucchini that you may have lying around.
Zucchini Pie Recipe
Filling
-5 cups of zucchini, peeled seeded, and diced
-2/3 cup of lemon juice
-1/2 cup of granulated sugar
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
Crust
- 1 1/3 cups of all purpose flour
-1/2 cup of granulated sugar
-8 tablespoons cold butter
Take a couple of zucchini and peel, halve, remove seeds and dice the leftover whites into bite sized pieces. Measure 5 cups of the pieces and put them in a medium saucepan. Add lemon juice then put the saucepan over medium heat. Bring to a boil and cook until translucent. Should take about 15-20 minutes while stirring occasionally. At that point add in your half cup of sugar, cinnamon and nutmeg, cook for one more minute, while continuously stirring. Now let the filling cool.
In a large bowl, put your flour and last half cup of sugar into it, give it a stir. Take your cold stick of butter cut it up into small pieces add it into the flour, sugar mixture.  Use a pastry blender to incorporate the butter until it’s crumbly.
Once the filling is cool, take 1/3 of a cup of the crust mixture, add it into the filling and stir it in. Take half of the remaining crust mixture and press it into the bottom of a 9 inch cake pan. Pour the filling on top of that then sprinkle the remaining half of crust mixture evenly over the top of the zucchini filling.  Now place the pie into a preheated 375° oven for about 40 minutes or until the top has a nice golden, slightly browned hue to it. Remove from the oven and let it cool. Slice and enjoy!
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