SWEET ZUCCHINI PIE WITH CRUMB TOPPING
I am already thinking of the end of summer, when you have an over abundance of vegetables either given to you by your neighbor, bought at the farm stand, or grown in your own garden. What to do with all these fresh veggies?
Do I want the summer to be over? No, that is my favorite season! Every imaginable fruit and vegetable and flower and herbs are blooming to their hearts content, and I love that smell and thrive on enjoying every minute of that warm sunshine! But that sun makes everything grow and grow, and the tomatoes and other things keep falling and rotting and pretty soon it’s over! I know I am pushing time a bit, and I definitely do not want to make the seasons go by any faster than they do, after all the spring is just beginning and seeds are just starting to sprout. But I am just thinking!
What got me going on this subject is that I needed to use the 6 zucchini i have in my refrigerator before they go bad and figured i could either boil them, bake them, saute them, put them in a casserole, or put them in a quiche. But, as you know I am always looking for those sweet things, and I am always looking to bake pies out of what I have on hand or want to use up, so why not a sweet zucchini pie, ” Ya , That’s The Ticket”
Preheat oven to 400 degrees
- 1 unbaked 8-9 inch pie shell (2 ounces cheddar cheese added to dough)
- 6 medium zucchini (peeled, seeds removed, sliced crosswise in sections like apple pie)
- 3/4 cup of salted butter (divided)
- 1-1/2 cups of light brown sugar (divided)
- 2 tablespoons of lemon juice
- 1 teaspoon of lemon zest
- 1-1/2 teaspoons of cinnamon ( divided)
- dash of nutmeg
- 2 tablespoons of cornstarch
- 2 tablespoons of sour cream
- 3/4 cup of oatmeal
- 1/2 cup of flour
- Make pie shell and refrigerate
- peel zucchini and remove seeds with spoon and cut into slices
- place zucchini in rapid boiling water and cook for 2 minutes, drain and cool
- In saute or fry pan place 1/3 cup of butter and melt on medium heat and heat till butter sizzles.
- Add 3/4 cup of brown sugar and stir till thick and caramel like consistency
- Add zucchini and stir till all zucchini is covered with a nice glace
- Add lemon juice and lemon zest and keep stirring
- Add 1 teaspoon of cinnamon and the nutmeg
- Add cornstarch and stir till blended and keep stirring for another minute
- Take off heat and transfer to bowl to cool down
- Make crumb topping by combining in a bowl the remainder of the butter, the 3/4 cup of brown sugar, the 1/2 teaspoon of cinnamon, the oatmeal and the flour. Mix with your fingers and place to the side.
- Add sour cream to the cooled down zucchini and place into pie shell
- Top zucchini with crumb topping
- Bake in 400 degree oven for 45-50 minutes or until bubbling and golden brown on the top
- Serve warm with some Vanilla Ice cream