Donna’s Zucchini Mock Apple Pie

Call this a ?fall pie? and don?t tell anyone the pie is really made with zucchini. Use the large zucchini that are so common at the end of the season. Peel the zucchini and make sure you remove all the seeds. (The seeds would give your secret away.) It really does taste and looks like an apple pie. You won?t believe it until you try it!

1 – 9 inch pie crust 6 cups zucchini, peeled, seeded 1 tablespoon lemon juice 1/2 cup sugar 3/4 cup Splenda or additional sugar 2 tablespoons flour 1 tablespoon cream of tartar* 1 teaspoon cinnamon** 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon salt

1/4 cup rolled oats 1/4 cup flour 1/4 cup brown sugar 2 tablespoons cold butter or margarine

Preheat oven to 400 degrees. Place prepared pie crust into deep 9 inch pie pan. Peel zucchini, remove seeds, and slice about an inch long and 1/4 inch thick. In a large 2 quart saucepan, add 4 cups water. Bring to a boil. Add zucchini and return to a boil. Continue to boil zucchini for 4 minutes. Drain in a colander. Place warm zucchini into large bowl, add lemon juice and set aside.

In a small bowl, combine sugar, Splenda, flour, cream of tartar, cinnamon, nutmeg, cloves, and salt. Add to zucchini, mix gently, and spoon into pie pan.

In a small bowl, combine topping ingredients. Using a knife or pastry blender, cut butter into dry ingredients. Sprinkle on top of pie. Bake for 35 – 45 minutes or until lightly brown and cooked through. (This pie freezes very well.)

*Note: The cream of tartar is used to keep the zucchini firm.

**Note: In place of the cinnamon, nutmeg, and cloves, substitute 2 teaspoons apple pie spice.

Serves: 10

Nutritional Information per serving:

Calories: 200 Fat, gm.: 7 Protein, gm.: 2 Carbs, gm.: 31 Cholesterol, mg.: 8 Fiber, gm.: 1.3