Zucchini Apple Pie

Discover the delightful surprise of Zucchini Apple Pie, a sweet and spiced dessert that tastes just like classic apple pie—without the apples! This creative recipe transforms thinly sliced zucchini into a tender, cinnamon-laced filling bursting with warm flavors of nutmeg and allspice, perfectly balanced with a touch of lemon juice. Encased in a flaky, buttery pie crust and finished with a golden egg wash, this pie is a show-stopper for any occasion. Perfect for using up garden-fresh zucchini, it’s the ultimate dessert to fool even the pickiest eaters. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 4 cups Zucchini
• 1 cup Granulated sugar
• 0.25 cup Brown sugar
• 2 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground allspice
• 0.25 teaspoon Salt
• 2 tablespoons Lemon juice
• 3 tablespoons All-purpose flour
• 1 tablespoon Butter
• 2 pieces Premade pie crust
• 1 whole Egg (for egg wash)
• 1 tablespoon Water (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the zucchini and slice them into thin, half-moon shapes. If the zucchini is large with seeds, remove the seeds before slicing.

Step 3

In a large saucepan, combine the zucchini slices, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground allspice, salt, and lemon juice.

Step 4

Cook the mixture over medium heat, stirring often, for about 10–12 minutes, or until the zucchini becomes tender but not mushy. Remove from heat.

Step 5

Stir in the all-purpose flour to thicken the mixture. Let it cool to room temperature.

Step 6

Roll out one pie crust and press it into a 9-inch pie dish. Trim any overhang.

Step 7

Pour the cooled zucchini filling into the prepared pie crust. Dot the filling with small bits of butter.

Step 8

Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to let steam escape.

Step 9

In a small bowl, make the egg wash by whisking together the egg and water. Brush the egg wash over the top crust for a golden finish.

Step 10

Bake the pie in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Let the zucchini apple pie cool for at least 2 hours before slicing and serving. This allows the filling to set properly.

Nutrition Facts

Serving size	1529.4 grams (1529.4g)

Amount per serving	% Daily Value*
Calories	3794

Total Fat 158.10g	203%
Saturated Fat 42.60g	213%
Polyunsaturated Fat 0.90g
Cholesterol 219mg	73%
Sodium 9362mg	407%
Total Carbohydrate 574.20g	209%
Dietary Fiber 17.80g	64%
Total Sugars 299.10g
Protein 42.40g	85%

Vitamin D 43IU	216%
Calcium 272mg	21%
Iron 15mg	82%
Potassium 1919mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 4.4%

Carbs: 59.1%