Zucchini Pie
Submitted by Eileen Culberson, Shelby Electric Cooperative
Servings 6
Ingredients
- 4 cups zucchini about 2 or 3
- 1/4 cup water
- 1-1/2 teaspoons cream of tartar
- 1 dash salt
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1-1/4 cups sugar
- 1-1/2 teaspoons cinnamon
- 1 teaspoon butter melted
- 1 9-inch pie shell
Topping:
- 1 stick butter cubed and chilled
- 1 cup flour
- 1/2 cup sugar
Instructions
- Preheat oven to 375 F.
- Peel zucchini, cut lengthwise, scoop out the seeds and slice into chunks.
- On a stovetop, cook zucchini over medium heat in a skillet for 10 minutes with 1/4 cup water. Add a little more water if it gets too dry. Drain.
- In a small bowl, mix tartar, salt, flour, lemon juice, sugar, cinnamon and melted butter.
- Pour over cooked zucchini and mix until incorporated.
- Pour mixture into a 9-inch uncooked pie shell.
- In a medium bowl, mix the topping ingredients by using a fork or pastry cutter to combine.
- Add crumble mixture over the top of the zucchini.
- Bake 45 minutes.
