Mock Apple Pie (Zucchini Pie) from the kitchen of Ron Turi

Posted on 15. Mar, 2008 by Kathy Turi in recipes

Ingredients

8 Cups Zucchini (Extra large zucchini are preferred, they are usually firmer)

1 1/4 Cups of Splenda

3 Tablespoons of Argo Corn Starch

1 Tablespoon of Lemon Juice

1 1/2 Teaspoons of Cinnamon

Dash of Salt and Nutmeg

Dough for Double Pie Crust (Betty Crocker Pie Crust Mix is preferred)

Directions

Peel zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add enough water to cover zucchini and bring to a boil in a large saucepan. Simmer for approximately 15 minutes or until tender. Cool and drain well. Add remaining ingredients and stir. Place zucchini mixture into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits (4-6 slits) into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes until crust is light brown. Cool and serve.