Heard of Mock Apple Pie? It's NOT Made with Apples!
This pie may look, smell, and taste like homemade apple pie, but don't be fooled—it's made with zucchini! Thanks to the magical power of flakey pie crust, brown sugar, and warm spices, mock apple pie tastes just like the real thing.
Mock apple pie is the product of American cooks who got creative during wartime shortages and poor harvests. When apples weren't available, they made delicious apple-inspired pies with ingredients like green tomatoes, different squashes, and even boxed crackers. This recipe is perfect for late summer, when gardens are still bursting with zucchini yet you crave the coziness of fall desserts. Serve slices with a dollop of whipped cream or a scoop of ice cream and see if anyone notices the difference!
What does mock apple pie taste like?
It tastes nearly identical to apple pie! When zucchini is peeled, seeded, and sliced into apple-like pieces, it mimics the texture and appearance of apples remarkably well. Zucchini also cooks down tender and juicy—just like an apple—and it's mild flavor allows the tart lemon, spices, and other pie ingredients to really shine through.
What spices are best for a zucchini mock apple pie?
This recipe calls for a blend of cinnamon and nutmeg to provide the warm, familiar flavor that defines apple pie. The cinnamon and nutmeg can be swapped for 2 teaspoons of apple pie spice or pumpkin pie spice for an even broader range of flavor. These convenient spice mixes typically include cinnamon, nutmeg, ginger, allspice, and cloves.
Yields: 8-10 servings
Prep Time: 40 mins
Total Time: 4 hours 50 mins
Ingredients
3
medium zucchini (1 lb. 12 oz. total)
1
lemon
1
1/4 c.
all-purpose flour, plus more for dusting
1/2 c.
packed light brown sugar
1 1/2 tsp.
ground cinnamon
1/4 tsp.
ground nutmeg
1/4 tsp.
kosher salt
3/4 c.
plus 2 Tbsp. granulated sugar
2 tbsp.
salted butter, cut into small cubes
1
large egg, lightly beaten
Directions
Preheat the oven to 425°F. Place a foil-lined, rimmed baking sheet on the bottom rack to preheat.
Peel, and cut the zucchini in half lengthwise. Use a spoon to scoop out the seeds. Thinly slice the zucchini crosswise into half moons (like apple slices!). The slices should be about ¼ inch thick and you should have 4 ½ to 5 cups.
Use a vegetable peeler to peel the lemon, being careful not to get white pith on the peel. Juice the lemon into a small bowl, and set aside.
In a medium saucepan, bring 1 quart water to a boil. Add the zucchini and lemon peel, and simmer, stirring occasionally, until the zucchini is softened, about 10 minutes. Drain and thoroughly pat dry. Discard the lemon peel.
Meanwhile, on a floured surface, roll out 1 pie crust into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's sticky.) Carefully lift the dough and place it in a 9-inch pie dish (not a deep-dish pie dish); gently press the dough against the sides of the dish. Trim the overhanging dough to 1 inch from the edge. Cover and refrigerate until ready to use.
On a floured surface, roll out the second pie crust into a 10-inch round. Place the dough on a baking sheet or large plate, cover, and refrigerate until ready to use.
In a large bowl, whisk together the light brown sugar, cinnamon, nutmeg, salt, flour, and ¾ cup of the granulated sugar. Fold in the zucchini and lemon juice. Spoon the mixture into the pie dish, and dot with the cubed butter.
Top the filling with the remaining pie crust. Trim the excess dough around the edges, and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Brush the pie with the beaten egg, and sprinkle with the remaining 2 tablespoons granulated sugar.
Bake the pie on the preheated baking sheet until the filling is bubbly and the crust is deeply golden, 50 minutes to 1 hour, rotating the pie halfway through baking. (Cover the pie with foil if the crust starts getting too dark after 30 minutes.)
Allow the pie to cool to room temperature on a wire rack before slicing, about 4 hours.
You Might Also Like
