The secret is that there aren’t actually any apples in this recipe. It is actually made with Zucchini which makes this a lower carb option to traditional apple pie.
Ingredients:
You start with a Large Zucchini. You know…one of the ones that was forgotten about for a few days and grew like it had a shot of steroids. Now it looks like something the military drops from aircraft…yeah, that’s the one. The seeds in it will be too tough to eat, but the zucchini flesh should still be tender enough to easily pierce the skin with a fingernail. You will need 6 cups of the prepared zucchini.
9″ pie crust (top and bottom crust)
a dash of salt
2 Tbsp of Lemon Juice
1 cup of Sugar
1 1/2 tsp Cinnamon
1 tsp Cream of Tartar
a dash of Nutmeg
3 Tbsp of Flour or 2 Tbsp of Tapioca
1 Tbsp of Butter
Preheat Oven to 350 degrees
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Prepare the Zucchini:
1. Peel the whole zucchini, making sure to remove the dark and light green.
2. Cut the zucchini in quarters lengthwise and remove all of the seeds.
3. Then cut each quarter cross wise. All of the slices will look like little apple slices if you do it right.
4. Cook 6 cups of the slices in boiling water until tender, which will be about 2 minutes. The slices will start to take on a soft green hue.
5. Drain the slices well
In one bowl toss the cooked slices with the salt and lemon juice.
In a second bowl combine sugar, cinnamon, cream of tartar, nutmeg and flour (or tapioca)
Add the dry mix to the prepared slices. It will be very runny at this point, that’s okay. Pour the whole mixture into the bottom pie shell. Dot with the butter and add the top crust. Bake until the crust is golden brown, approximately 40 minutes. TIP: I recommend placing the pie on a cookie sheet in the oven in case there is any spillage while it is cooking. It is far easier to clean a cookie sheet than the whole oven.