If you’ve ever kept a box of Ritz crackers in your pantry, you may have noticed the “mock apple pie” recipe printed on the back or side panels of the box at some point. Culinary Lore claims that Ritz’s mock apple pie was created to mimic apple pie’s flavor and texture without the need to find apples during a time when they were in short supply. Although there are some fans of apple pie made with crackers, it clearly lacks the nutritional benefits of using apples in the recipe. Miriam Hahn, a recipe developer and health and wellness coach, has taken it upon herself to address the issue by creating this recipe for mock apple pie, which is made with apples rather than crackers, which are high in carbohydrates and butter. zucchini!.
Hahn assures us that zucchini can truly replicate the texture and flavor of apples, which is why this zucchini apple pie recipe is so popular. She explains that because zucchini is so flavorless, it can take on any flavor. You’d be surprised at how much it tastes like apples once you cut it into apple shapes and sweeten it. And, consider how nutritious it is! Additionally, there is an additional benefit during the fall harvest season because zucchinis grow abundantly. When you grow [zucchini], you may have a lot of it, claims Hahn. And there isn’t a better way to use it than in this recipe for zucchini apple pie!
Here is 3 recipe(s):
Zucchini Apple Pie Recipe
Once you try zucchini pie, you never go back; it has all the flavor of traditional apple pie without the apples themselves.
Serving Size: 0 g
Nutritional Information: Serving Size 0 g, Sodium 200 mg, Sugar 19 g, Trans Fat 0 g, Calories 223 calories, Carbohydrate 37 g carbohydrates, Cholesterol 1 mg, Fat 8 g fat, Fiber 2 g fiber, Protein 2 g protein, Saturated Fat 3 g.
- 2 to 3 zucchinis, sliced
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 ½ teaspoons cream of tarter
- ¼ teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 1 frozen pie crust
- Preheat the oven to 400 F.
- Peel the zucchini and cut off the ends.
- Each zucchini should be cut lengthwise, and the seeds should be removed with a spoon.
- Slice the zucchini into ¼-inch half-moon shapes.
- Combine the zucchini with the salt and lemon juice, then cook it for five minutes at medium heat.
- While that cooks, combine the sugar, cinnamon, cream of tartar, nutmeg, and flour in a large bowl.
- Stir in the cooked zucchini after adding it to the flour mixture.
- Fill frozen pie shell with mixture.
- To make the pie golden brown, bake it for 35 to 40 minutes.
- Slice the pie after it has cooled on a cooling rack for at least an hour.
Zucchini Mock Apple Pie
I received this recipe from my girlfriend Dolly, so of course I had to tweak it. No one will ever know it’s made from zucchini, so bring it along for a picnic and watch all the faces! This is a great way to use up all those extra zucchini you have growing out in that garden of yours! helpful step by step check out this link http://www. recipezaar. com/bb/viewtopic. zsp?t=226625.
Yield: 1 pie, 10 serving(s)
Nutrition Facts: calories 313. 4, Fat 13. 3, Saturated Fat 3. 8, Cholesterol 3, Sodium 323. 7, Carbohydrate 47, Fiber 2. 4, Sugar 27. 1, Protein 3. 1.
- 6–8 cups zucchini should be peeled, sliced 1/4-inch thick, and the seeds should be removed.
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon fresh ground cardamom
- 1 1/2 teaspoons cream of tartar
- 2 tablespoons cornstarch or 2 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon vinegar (both white and apple cider work well in my experience).
- 1 tablespoon butter
- 2 ready pie crusts, Pillsbury
- 1/2 teaspoon sugar, for topping the crust
- Preheat oven to 425 degrees.
- Sliced zucchini should be barely tender after 2 minutes of boiling water.
- Remove from stove and drain very well and cool. Remove as much moisture as you can with paper towels.
- Zucchini should be thoroughly coated in a bowl with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch, or flour, and salt.
- Place lightly floured pastry in a 9-inch, pan.
- Fill with zucchini mixture.
- Dot with butter, drizzle with vinegar.
- Top with crust.
- Sprinkle sugar on the crust after lightly brushing the top crust with water.
- Bake for 15 minutes at 425.
- Reduce heat to 350 and bake about 45 minutes.
- Serve hot with a scoop of vanilla ice cream.
- Or serve chilled.
Mock Apple Crumb Pie (Made with Zucchini)
- 1 9-inch pie crust, unbaked
- 2 large zucchini
- 3 tablespoons lemon juice
- 1/8 teaspoon salt
- 1¼ cups light brown sugar
- 1½ teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- ¼ cup all-purpose flour
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into ½-inch cubes
- Vanilla ice cream, for serving
- The pie crust should be used to line a deep dish pie plate. Crimp the edges. while you prepare the topping and the filling, place aside in the refrigerator. Preheat oven to 400 degrees F.
- Peel the zucchini, then cut it in half lengthwise to make the filling. Using the tip of a spoon, remove all seeds. Slice the zucchini into ¼-inch slices crosswise. You should have approximately 6 cups of zucchini slices.
- Add the lemon juice, salt, and sliced zucchini to a large skillet. Cook frequently over medium heat until tender-crisp, resembling the consistency of an apple slice. (Also avoid browning the zucchini. ) Remove from heat to cool slightly.
- Combine brown sugar, cinnamon, nutmeg, cream of tartar, and flour in a sizable mixing bowl. Stir the cinnamon mixture after adding the cooked zucchini. (It’s acceptable if there are juices in the bowl’s bottom. ).
- To make the topping, combine the flour, both sugars, cinnamon, and salt in the food processor bowl by giving it a couple of pulses. When the mixture in the bowl resembles wet sand, add the chilled butter and pulse the mixture once more.
- Pour zucchini filling into the prepared pie crust. Distribute the topping mixture evenly over the filling.
- 30 minutes of baking time, or until the topping is golden brown and the filling is thickly bubbling at the edges.
- Pie should be taken out of the oven and allowed to cool and set for about an hour on a wire rack.
- Serve warm with vanilla ice cream.
MOCK APPLE PIE | Zucchini Filled Pie (Tastes Just Like Apple!)
Is it better to cook apples before putting in pie?
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will ensure perfect consistency and balanced sweetness. Additionally, you won’t allow the crust and filling to separate.
What is Gordon Ramsay’s favorite pie?
The sweet, sugary caramelized apples in Gordon Ramsay’s apple pie are what really sets it apart from the competition.
What apples should not be used for apple pie?
There are a few apples that don’t make the cut. Gala, Fuji, and Red Delicious are the most popular apples that, while delicious for snacking, won’t hold up in the oven and will result in watery, mushy pies, tarts, or cakes.
Should you Prebake the bottom crust of an apple pie?
But prebaking your pie’s crust is the only surefire way to ensure that it will be golden brown, crisp, and delectable — just as appetizing as its filling — Yes, you heard correctly: bake the bottom crust first, then add the filling.