-
-
My review
Zucchini Pie with Crumb Topping
0
Cat_Lady
"Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts.
"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 612Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
- Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
- Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
- Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.
Footnotes
- Cook's Note
- I grow enough zucchini to shred and puree for freezing to last us until the next season. I have a food processor which makes shredding or pureeing a snap. For pureeing, I peel the zucchini first, then cut it into small cubes before processing.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 79 Ratings
-
-
-
-
-
Most helpful positive review
7/24/2010
My family loved this! The sweetness overtakes any flavor from the zucchini. The only disappointment is that it doesn't use very much zucchini. Garden growers tend to have a lot of zucchini. ...
Most helpful critical review
8/23/2011
I made this pie today following the recipe exactly. Unfortunately my husband and I thought it was the worst "pie" I'd ever made and I'm a great baker especially pies. There is no way we felt i...
Most helpful
Most positive
Least positive
Newest
7/24/2010
My family loved this! The sweetness overtakes any flavor from the zucchini. The only disappointment is that it doesn't use very much zucchini. Garden growers tend to have a lot of zucchini. ...
8/14/2010
LOVE LOVE LOVE this pie! Everyone who has tasted this pie loved it! I have even passed out the recipe! So far I have made 5 pies with the only change being a little extra vanilla! ( I have had t...
8/9/2010
This was absolutely delicious! I didn't think that zucchini sounded appetizing in a pie, but I was willing to try...and I'm glad I did. It definitely doesn't taste like zucchini. It's just li...
8/23/2011
I made this pie today following the recipe exactly. Unfortunately my husband and I thought it was the worst "pie" I'd ever made and I'm a great baker especially pies. There is no way we felt i...
8/12/2013
This was the first time I tried this recipe and it was wonderful! I took it to a covered dish dinner and everyone loved the pie! Will be making again next week for a family picnic!
6/18/2012
I made two of these, one with sugar and one with Splenda. They were both out of this world!!!!! Great recipe!!!
7/16/2012
amazing taste... great way to use zucchini would not say it taste like apple but has its own distinct taste and im sure to make again