Zutaten für Zucchini Apple Pie
- Double Crust Pie Crust
- 2 medium zucchini (approximately 1 pound)
- White Sugar
- Brown Sugar
- Cinnamon
- Nutmeg
- Allspice
- 1/2 teaspoon salt
- Cream Of Tartar
- 1 cup (120g) all-purpose flour
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Zubereitung von Zucchini Apple Pie
- Preheat oven to 400°F (200°C).
- Prepare the zucchini: Peel, deseed, and cut 2 medium zucchini (approximately 1 pound) into small pieces.
- Blanch zucchini: Place zucchini in a saucepan, cover with water, and bring to a boil. Boil for 2 minutes, then drain and set aside to cool completely.
- Make the filling: In a large bowl, combine 1/2 cup (113g) unsalted butter, softened; 1 3/4 cups (210g) granulated sugar; 2 large eggs; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 teaspoon vanilla extract; and 1 cup (120g) all-purpose flour.
- Gently fold in the cooled zucchini.
- Pour filling into a 9-inch pie crust-lined dish. Top with a second pie crust or lattice top. Cut slits in the top crust to allow steam to escape.
- Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is set.
- Let cool completely on a wire rack before serving. Serve warm or cold with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
131g
Fat
19g
Carbs
19g
