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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.
By Robin from Washington, IA
By Laura (Guest Post)
08/02/2007
It's not a mistake -- zucchini is used instead of the apples. You can't tell the difference. I make a Mock Apple Pie using zucchini instead of the apples. My husband was fooled and amazed when I told him that it wasn't apples in the pie. He hates zucchini but loved the pie. I use my regular apple pie recipe but precook the seeded zucchini. Most important thing to do is to make sure the zucchini is drained thoroughly. I add my spices to the zucchini and bake. Everyone that tastes this pie is surprised that apples are not used.
By
08/01/2007
There aren't any apples in this recipe. Am I missing something, or is it that this is supposed to taste like apple pie?
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