Zucchini Pie III

The zucchini in this pie can fool people into thinking this is an apple pie. Cinnamon, nutmeg and sugar give the zucchini a sweet taste in this double-crust pie.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 334 Calories

Ingredients

• 1 tablespoon milk
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup white sugar
• 2 teaspoons cornstarch
• 2 (9 inch) unbaked pie crusts
• ¼ cup lemon juice
• 2 teaspoons butter
• 2 tablespoons tapioca
• 4 cups zucchini, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.

Step 2

In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired.

Step 3

Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.