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Delicious Mock Apple Pie Recipe Made with Zucchini Easy and Cozy Twist

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A cozy and approachable mock apple pie made with shredded zucchini that mimics the texture and flavor of traditional apple pie with a subtle earthiness and warm spices.

Ingredients

Scale
  • 4 medium-sized zucchinis, shredded and well-drained (about 4 cups)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 double pie crust (homemade or store-bought, flaky butter crust recommended)
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Prepare the zucchini: Wash and shred about 4 medium zucchinis (roughly 4 cups shredded). Place the shredded zucchini in a fine mesh strainer or wrap it in a clean kitchen towel and squeeze out as much moisture as possible. Expect to get at least a cup of liquid out.
  2. Mix the filling: In a medium bowl, combine the drained zucchini with granulated sugar, brown sugar, ground cinnamon, nutmeg, all-purpose flour, lemon juice, and vanilla extract. Stir gently but thoroughly until evenly coated. The mixture will look juicy but not soupy.
  3. Prepare the crust: Roll out one half of the pie crust and line a 9-inch pie dish. Press gently to fit and trim any excess dough. Optionally leave some overhang for crimping.
  4. Fill the crust: Pour the zucchini filling into the crust-lined pie dish, spreading evenly. Dot the filling with small pieces of butter.
  5. Top crust: Roll out the second half of the pie crust and place it whole on top or cut into strips for a lattice pattern. Cut slits if using a whole crust to allow steam to escape. Crimp or pinch edges to seal.
  6. Bake the pie: Place the pie on a baking sheet and bake in a preheated oven at 375°F (190°C) for 45-55 minutes until crust is golden brown and filling bubbles. Cover edges with foil if browning too fast.
  7. Cool before serving: Let the pie cool for at least 1 hour on a wire rack to set the filling and make slicing easier.

Notes

Drain zucchini thoroughly to avoid watery filling. Adjust sugar to taste. Use lemon juice to brighten flavor. Cover crust edges with foil if browning too fast. Let pie cool completely before slicing. For vegan version, use vegan pie crust and substitute butter with coconut oil or vegan butter. Gluten-free flour and crust options are available.

Nutrition

Keywords: mock apple pie, zucchini pie, cozy dessert, easy pie recipe, vegetarian dessert, vegan option, gluten-free option, fall dessert, cinnamon pie

Find it online: https://pokirecipes.com/delicious-mock-apple-pie-recipe-made-with-zucchini-easy-and-cozy-twist/