Easy Zucchini Mock Apple Pie
User Reviews
5
Easy Zucchini Mock Apple Pie
Description
Easy Zucchini Mock Apple Pie combines peeled and seeded zucchini, simmered briefly to soften, with a blend of granulated and brown sugars, cinnamon, nutmeg, lemon juice, and cornstarch to create a filling that mimics the sweetness and spice of traditional apple pie. The filling is placed into a standard frozen pie crust and topped with a crumb mixture of flour, cinnamon, salt, and melted vegan butter before baking until golden and set. The result is a dessert with a tender but slightly firm filling complemented by a crisp, buttery topping.
The spices and lemon juice help emulate the flavor profile typically associated with apple pie, while the cooking method reduces the zucchini's moisture to avoid a soggy crust. Baking at 400°F for 35 to 40 minutes ensures the topping browns nicely and the filling thickens.
This pie can be served warm or at room temperature as an alternative to apple pie when apples are out of season or if you want to use zucchini creatively in dessert. The crumb topping offers a different texture compared to traditional double-crust pies, giving a slight crunch and buttery richness.
Adjust the sugar amounts to your preference, and be sure to remove excess moisture from the zucchini after boiling to prevent a watery filling. The pie crust can be omitted to make a lower-carb version as a crisp instead.
Ingredients
- 3 medium zucchini about 5 cups
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons corn starch
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 pie crust uncooked, frozen
Topping:
- 1 ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegan butter melted
Instructions
- Preheat the oven to 400 degrees F.
- Peel the zucchini, slice it lengthwise, and hollow out the middle to remove all the seeds using a spoon or melon baller, and slice them into ¼-inch half moons.
- Place the zucchini in a large pot submerged in water and boil for 2 to 3 minutes, until they are just tender.
- Drain the zucchini and allow them to cool. If they’re wet, take some paper towels and remove any excess moisture.
- While the zucchini is cooling, add the sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice to a large bowl, mix together until thoroughly combined. Once the zucchini has cooled and excess water has been removed, add them to the bowl and toss until the zucchini is evenly coated.
- In a separate bowl, prepare the topping by adding the flour, cinnamon, salt, and vegan butter together until thoroughly combined.
- Add the zucchini mixture to the frozen pie crust, top with the crumb topping, and bake for 35 to 40 minutes.
Notes
- Adjust the sugar quantities to suit your sweetness preference.
- Ensure zucchini slices are uniform and reasonably thick to retain texture and avoid mushiness.
- Remove excess moisture from cooked zucchini before adding to the filling to prevent sogginess.
- Let the pie cool after baking so the filling sets and slices cleanly.
- For a lower-carb alternative, skip the pie crust and bake as a crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 3g | 150% |
| Sodium | 460mg | 19% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 19mg | 21% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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