Zucchini Pie II

This version of this tasty pie has a bit more texture. The cooked zucchini is folded into a mixture of flour, cream of tartar, sugar, cinnamon, lemon juice, and nutmeg. The filling is then piled into a prepared pie crust and fitted with a top crust. Slip it into a hot oven to bake for an hour.

• Calories: 384 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 1 ½ teaspoons ground cinnamon
• ⅛ teaspoon salt
• 2 tablespoons all-purpose flour
• 1 ¼ cups white sugar
• 2 tablespoons lemon juice
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter, diced
• 4 cups zucchini - peeled, seeded and sliced
• 1 ½ tablespoons cream of tartar

Recipe Instructions

Step 1

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.

Step 2

Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on.

Step 3

Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.