This is great!! I decided to try a little experiment with the TONS of zucchini that are coming out of my mother's garden right now. But to get a true picture of whether or not this pie was any good I was going to have to trick my husband into eating it. He always tells me he HATES squash, (but he always eats it when I make it). So I told him I made an apple pie, and I had tried a new recipe, and he ate it up with out a single word!! Of course if I had told him it was zucchini, he would have hated it instantly!!! So here is a good way to use up all that extra zucchini....
Pie crust for a double crust pie(I use Pillsbury already pie crust)
4 med size zucchini
1 cup sugar
1/2 cup brown sugar
2 t cinnamon
2 T corn starch
1 t vanilla
Preheat oven to 350.
Peel zucchini, cut in half length wise, scoop out any large seeds. Now slice the zucchini in to half moon shapes(kinda looks like sliced apples). You should have about 5-6 cups of sliced zucchini. Now toss the zucchini, sugars, cinnamon, cornstarch and vanilla together until all the zucchini is well coated in the sugar mixture. Pile the zucchini into an unbaked pie shell. There will be a lot of zucchini, pile it high because it will cook down quite a bit when it bakes. Cover with another layer of pie crust, crimp edges and bake on a foil lined cookie sheet to catch any drips. Cook until the crust is golden brown. Now get ready to fool everyone!!!
