Monday, August 1, 2011

Faux Apple Pie

Thanks Erin!

Faux Apple Pie
1 stick butter, cold
1-1/3 c Flour (I use half whole wheat ad half unbleached white)
1/4 c Maple Syrup
If you like your crust flaky and have a blender, use cold butter. If you are like me and are mixing with a fork by hand then softened butter works fine. This will make enough dough for a 9" pie with a criss-cross crust. You can substitute water for the syrup but I like it with syrup because it gives it something in common with the filling. Set this somewhere cool like the fridge or in front of the AC.
6 c Zucchini - Use over sized ones because they have less of a distinctly squash flavor. Peel, core out the pithy seedy part then slice into little fake apple looking slices
1/2 c Lemon Juice
Put these in a big sauce pan and start to simmer stirring regularly until the zucchini gets tender. After about 10 minutes or whenever you get impatient because 10 minutes is forever stir in the following:
1/2 c Brown Sugar
1/4 c Maple Syrup
1 t Vanilla
1 t + Cinnamon
1/4 t +Ground Nutmeg
1/4 t +Ground Ginger (I didn't have ground ginger so I used about 1/2" of fresh grated root)
Keep simmering for at least another 5 minutes then sample. Add more spices if you feel it needs them - Cinnamon is the most likely lacking. Keep in mind that this still needs to bake and the flavor will 'fill out' in the oven. If you decide it needs to be sweeter add a tad more maple. It may be that I am just partial to the stuff but I believe it gives the pie a unique flavor that holds the whole thing together. (It wont turn zucchini into apples but it will keep them guessing.) When you think that the flavor is about right remove from heat and stir in:
2 T Instant Tapioca
While this is cooling down a bit preheat the oven to 375 and get the crust ready. You can roll the crust out or pinch it into the pie plate. You should have enough dough for a lattice crust. Lately I have been making pinch tops that look like turtle shells.
Bake for about half an hour or until the filling is making thick bubbles and the crust turns golden brown. Cool to room temperature.
Feed to your veggie hating friends and your family members who have sworn they couldn't possibly eat another zucchini.

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