Zucchini Craisen Slices Think Apple Pie Recipes

ZUCCHINI MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• 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 PIE SQUARES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

ZUCCHINI "APPLE PIE" RECIPE - (4.4/5)

Steps:

• Use big zucchinis (meaty and approximately 18" long), but still tender enough that you can pierce the skin with your thumb nail. Peel and cut in quarters lengthwise, remove the seeds and slice crosswise approximately 1/4" thick. Cook the zucchini in water until tender crisp (let drain in strainer to remove liquid). Sprinkle with lemon juice. Mix sugar, salt, cinnamon, cream of tarter, nutmeg, flour (and cornstarch for 9" pie) in a bowl. Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into a pie crust and dot with butter. Add the top crust and make slits to vent. Bake at 400 degrees for 40 minutes or until golden brown. Let cool completely and serve. Store in the refrigerator.

ZUCCHINI APPLE PIE

Steps:

• Peel zucchini and slice in half lengthwise.
• Scrape out soft center and seeds, and slice thin.
• Combine lemon juice and water.
• Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
• Volume will reduce by about half.
• Drain but do not rinse.
• Leave over sink to continue to drain.
• Fit pie crust to pan.
• In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
• Add zucchini slices to bowl and toss to mix well.
• Put zucchini mixture in pie shell.
• For crumb topping, mix all dry ingredients.
• Cut in margarine.
• Put all crumbs on top of pie.
• Bake in preheated 400 degree oven for 45 minutes.

ZUCCHINI CRAISEN SLICES (THINK APPLE PIE!)

Steps:

• Gather crust recipe ingredients. Sift flour, sugar, baking powder, and salt into a large bowl. No sifter? ....Then mix well!
• In a 2 cup measuring cup add 1/2 cup cold water. Then ladle in the Crisco with a spoon, pressing Crisco down under the cold water. When the water level reaches up to the 2 cup line, you will have 1-1/2 cups of Crisco! (with no mess) Pour all the water off. Cut this into the flour mix, 2 knifes work well for this. Add Crisco to the flour mix
• Beat the 2 egg yolks with a fork, add ice cold water to equal 1 cup. (you can use the egg whites,later with scrambled eggs) Add to the flour mix. Stir in well, but gently.! Do not beat! Cover and set aside for later.
• Wash and peel the zucchini. Cut in half, then in quarters, then in eights.
• With a spoon, scrape out the center seeds. Then slice the narrow strips, not to thick like you would do for an apple pie.
• Put the slices into a large pan, to cook. Add the lemon juice. Bring to a low boil, immediately turn heat to low, almost a simmer. Cook stirring often to soften, keeping an eye on it, so it does not burn. About 10 minutes.
• When zucchini is cooked soft but firm, not mushy!, put all into a bowl. Add craisens. Mix ,and set aside while you finish the crust. Spray the 10x14 baking dish with oil...sides and bottom.
• Divide the dough in half. On a floured board roll out into a rectangle shape to fit into the baking dish, and up the sides. Pour in the prepared zucchini filling. Dot filling with butter if you like.
• Roll out the top crust and lay it on top of zucchini. Crimp the edges of crusts, all around the dish. With a fork puncture the top, many times,so it can breath. Brush the top of crust with a little milk. Then sprinkle the top with sugar. Put in a pre-heated 350 degree oven, and bake for 25-30 minutes. Watch. Don't let the crust edges get to browned. >>>>>Glaze for the cooled top, is 1 cup powdered sugar, mixed with 2-3 teaspoons water.
• Grandma says: Any cook worth her weight in salt...will always use the crust scrapes to make ittle bitty cinnamon rolls!.....YUMMY! NOTE: The rolling pin in picture, was a bridal shower gift for me..in 1949! Oh My!....This year it is 64 years old! almost as old as me....LOL!! You can take the end cap off and fill it with cold water.. that helps in the rolling!. Neat ya?
• INSPIRATION: After seeing Pat Durans recipe "TASTES LIKE APPLE PIE", her rendition from a recipe by Lynn Hamiltons posted on Taste of Home. I was inspired to tweak it a little more for my taste. Golly but this recipe ..gets around! eh? If you ladies like zucchini...please see a recipe book I composed Aug 2012. on JAP. Title: "WONDERFUL LOVEABLE ZUCCHINI" Then you will be prepared for when the ZUCCHINI GHOST! leaves you a gift by your front door!....LOL I better sign off now, I am running out of room!!!!!