Load up on zucchini at the farmers’ market and serve up a dessert that tastes a whole lot like apple pie.
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
- Preheat oven to 400°.
- 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.
- 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.
- 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.
- 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.
- 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.
Double Crust Pie Dough
Makes 1 (9-inch) double crust pie
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- ⅔ cup ice water, plus more as needed
Instructions
- In the work bowl of a food processor, pulse together flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea size. With processor running, slowly add ⅔ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
- On a lightly floured surface, turn out dough and divide in half. Press each portion into a flat disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days. After 2 days, dough can be kept in the freezer for up to 3 months.
