Zucchini Pie recipe

[Guest guest]

Connor's DAN Doctor passed on this recipe to me as I was commenting that I had

zucchini coming out my ears. It is yummy so thought I would pass it on...

Enjoy! It actually tastes like an apple pie so is a nice change if you are

getting sick of zucchini! The kids love it!

Pie Crust (#5 - Gluten Free, from celiac.com)

1 1/4 cups gluten-free all purpose flour

1/4 teaspoon salt

1/3 cup shortening

3 to 4 tablespoons cold water

Directions: Stir together flour and salt. Cut in shortening until pieces

resemble small peas. Sprinkle water over part of the mixture and gently toss

with a fork. Push to side of bowl. Repeat until all of flour mix is moistened.

Form dough into bowl and on lightly floured surface flatten it with your hands.

Transfer to pie plate and continue to flatten dough until it reaches the top of

the sides of the plate. Yield: One pie crust. Double recipe to make zucchini

pie.

Zucchini Pie (from cooks.com)

4 cups zucchini (peeled, seeds removed, sliced; use overgrown zucchinis)

Approx 2 tablespoons shortening (I used Earth Balance) to cook zucchini

3/4 cups sugar (the recipe calls for more, but I think this is enough. Increase

or decrease amount to your preference.)

1 1/2 teaspoon cinnamon

1 1/2 teaspoon cream of tartar

2 tablespoons GF flour

2 tablespoons lemon juice

Directions: Cook zucchini in saucepan until translucent. Soak in iced water for

5 minutes, and drain. Sprinkle pie crust with a little flour and sugar to keep

it from getting soggy. Combine zucchini with remaining ingredients, pour into

crust, and cover with top crust. Brush top of crust with some of the excess

liquid from the zucchini mixture. Bake at 400 degrees F for 40-50 minutes.

Amy

Mom to Connor 4 yrs DS-ASD and Brenna 23 mos NT