Zucchini Pie?

This has been a very weird summer for the Front Range of Colorado. Here it is, the middle of August, and we are still GREEN! The grass is green; the fields are green; the weeds are green. Everything is way beyond thriving thanks to the moisture laden weather patterns we’ve experienced.

To the delight of gardeners both green and seasoned, this year’s bounty of fruits and vegetables promises great reward for all the painstaking effort.

My friend Amy moved last winter to a home on five acres just outside of Longmont. Beside the house she discovered a garden area overgrown from neglect. Last spring, she weeded the plot not planning on planting a garden but rather wanting to wait out a season and see what grew as volunteer. Didn’t happen. She ended up cultivating a variety of vegetables, surprised the plants flourished so well in the former bed of weeds.

Now, a few months later, everyone in our office is benefitting from Amy’s hard work and curiosity. Yes, my friends, we are bursting at the seams in zucchinis.

Carol O’Meara is a horticulture agent in our office. She hosts Gardening After Five as a blog complimenting her duties as Master Gardener coordinator. A couple of days ago she posted about zucchinis and received a comment offering a wonder receipe for apple pie made from zucchini.

Sounds delicious. I plan to try it this weekend.

Let me know what you think : )

MOCK APPLE PIE (ZUCCHINI PIE)

Makes 9-inch pie
6 cups zucchini (extra large zucchini are firmer)
1 1/4 cups sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Preheat oven to 350. Peel zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Bring to a boil in a large saucepan; simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape.

For a sugary top sprinkle white granulated sugar on top before baking. For a shiny top use a pastry brush and brush milk or watered down beaten egg on top before baking.

Bake at 350 degrees for 45 to 60 minutes.

(submitted by Tony K)

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