Zucchini Apple Pie
A delightful zucchini apple pie blending sweet zucchini and apple flavors with warm spices, perfect for a comforting dessert that appeals to fruit and vegetable lovers alike.
Ingredients
- 4 cups zucchini, peeled and diced or sliced thin ⓘ
- 1/2 cup apple juice
- 1 1/2 cups sugar ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/8 teaspoon salt ⓘ
- 2 tablespoons cornstarch ⓘ
- 1 (9-inch) pie shell, unbaked ⓘ
- 2 tablespoons lemon juice ⓘ
- 2 tablespoons margarine ⓘ
- 1/4 teaspoon ginger ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 2 tablespoons water ⓘ
Instructions
- Bring the zucchini, apple juice, lemon juice, nutmeg, ginger, cinnamon, and margarine to a boil; boil for 3 minutes.
- Add cornstarch and water, stirring constantly.
- Cook for 1 minute more; remove from heat.
- Place the cooked mixture into an unbaked 9-inch pie shell.
- Add the top crust to the pie.
- Bake at 450°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the filling. If you prefer a less sweet pie, reduce the sugar by 1/4 cup or substitute with a natural sweetener like maple syrup. When peeling zucchini, keep the skin on if you like a bit of texture. This Zucchini Apple Pie can be a unique twist to traditional American recipes and is perfect for summer gatherings.
Serving Suggestions
Serve your Zucchini Apple Pie with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This pie pairs wonderfully with a light salad or fresh fruit on the side for a refreshing contrast. It’s also a great dessert to bring to a potluck or family gathering, reminiscent of classic desserts like Slippery Elms.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual slices in a microwave for 30-60 seconds or warm the entire pie in a 350°F oven for about 15-20 minutes until heated through. Enjoy it warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Apple Pie contains roughly 156 calories, with 3g protein, 36g carbohydrates, and 2g fat. It is an excellent source of vitamin C (50% of the Daily Value) and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 1304mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before using it in the pie. This will help prevent a soggy crust.
What type of apple juice works best?
For the best flavor, use 100% pure apple juice without added sugars or flavors. Freshly pressed juice is ideal, but store-bought organic juice works well too.
Can I make this pie vegan?
Absolutely! To make this Zucchini Apple Pie vegan, substitute margarine with a plant-based butter or coconut oil. Ensure that your pie crust is also vegan-friendly, or make a homemade crust using vegan ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).