Zucchini Pie
 
Makes 1 (9-inch) pie
Ingredients
  • Double Crust Pie Dough (recipe follows)
  • 7 to 8 large zucchinis
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons cream of tartar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1 large egg, room temperature
  • 1 tablespoon water
Instructions
  1. Preheat oven to 400°.
  2. Peel the skin from the zucchinis; slice each in half lengthwise and use a spoon to remove the seeds. Slice into ¼-inch slices. In a large bowl, toss the zucchini slices together with lemon juice and salt.
  3. In a large saucepan, melt butter over medium heat. Add zucchini, and cook, stirring occasionally, until zucchini is tender, 4 to 5 minutes. Remove from heat and return to the large bowl. Add brown sugar, cream of tartar, cinnamon, nutmeg, ginger, and cornstarch. Stir until combined and zucchini is evenly coated.
  4. Lightly dust a work surface with flour. Roll one portion of the dough out to a ⅛-inch thickness, about 11 inches wide, rotating as needed to prevent sticking. Gently transfer to a 9-inch pie plate and trim the overhang to the edge of the pie plate. Pour zucchini mixture into the crust, including all extra juices.
  5. On a lightly floured surface, roll remaining portion of dough out to a ⅛-inch-thick circle, about 11 inches wide. Carefully transfer to pie and trim overhang of top crust to ½ inch past edge. Roll edges under and crimp as desired. Using a sharp knife, cut a few slits into the crust to vent.
  6. In a small bowl, whisk together egg and 1 tablespoon water. Lightly brush egg wash over the surface of the pie. Bake until lightly golden, 35 to 40 minutes. Let pie cool completely on a wire rack before slicing. Store in an airtight container in the refrigerator for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/zucchini-pie/