Not Your Average Apple Pie by Jessica Henning
Why I Love This Recipe
Based off of Katie Aylsworth’s Zucchini Crisp
My grandparents have a wonderful garden that produces a bounty of large zucchinis each year. These zucchinis always make it back from Michigan with me and have been the source of many delicious baked goods. This recipe is based off of a zucchini crisp my grandmother, Katie Aylsworth, created! A creative way to repurpose zucchinis! Happy Baking!
Ingredients You'll Need
4 c. peeled and seeded zucchinis
1/3 c. lemon juice
½ c. sugar
2 tsp. all-purpose flour
¾ tsp. cinnamon
Scant ½ tsp. nutmeg
2 ½ c. flour
2 T. sugar
1 tsp. salt
1 T. white vinegar
1 c. (2 sticks) butter
½ c. ice water
(Make the pie crust first, as it has to chill in the refrigerator)
Mix zucchini, and lemon juice in a large sauce pan.
Cook and stir over medium heat for 15-20 minutes- or until zucchini is tender.
Mix dry filling ingredients in a separate bowl.
After zucchini is tender, combine with the dry ingredients in sauce pan.
Cook a few minutes over low heat until mixture is thickened.
Pour pie filling into cooled pie crust.
Bake at 375 F. for 25-30 minutes.
Preheat the oven to 375 F.
In a medium bowl, cut the butter into small cubes.
Combine the ingredients, adding the water slowly.
Mix ingredients until combined into a dough-like texture.
Divide into 2 portions and roll into a small ball.
In separate bowls, chill the dough in the refrigerator for ~30 minutes.
Scatter flour onto a clean smooth surface.
Rub flour generously onto rolling pin.
After 30 minutes, remove dough portions and roll out onto a floured surface
When dough is rolled out to ~1/2 in., transfer to a pie tin.
Shape crust to pie tin, trimming the edges.
Bake for ~5 minutes before adding filling, allow to cool before combining with filling.