Forget everything you think you know about zucchini bread! This zucchini apple pie is a revelation – a surprisingly delightful twist on a classic dessert that's both healthy and incredibly delicious. It’s the perfect blend of warm apple spices and subtly sweet zucchini, creating a moist and flavorful pie that will impress even the most discerning pie connoisseurs. This easy recipe is perfect for a cozy night in, a special occasion, or even a quick and healthy weeknight treat. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
For the Filling:
- 3 medium zucchini, grated and squeezed dry
- 4 medium apples (Granny Smith or Honeycrisp recommended), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Making the Filling and Assembling the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine the grated zucchini, sliced apples, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, cloves, flour, and vanilla extract. Mix well to combine.
- Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add filling: Pour the zucchini apple filling into the pie crust.
- Top crust: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving.
Tips for the Best Zucchini Apple Pie:
- Squeeze out excess moisture: Squeezing the grated zucchini is crucial to prevent a soggy pie. You can do this by wrapping the zucchini in a clean kitchen towel and squeezing firmly.
- Don't overmix the filling: Overmixing can lead to a tough pie. Gently mix the ingredients until just combined.
- Use a pie shield: If your crust browns too quickly, use a pie shield or aluminum foil to protect the edges.
- Serve warm or cold: This pie is delicious served warm with a scoop of vanilla ice cream or cold as a delightful dessert.
Variations:
- Spiced it up: Add a pinch of ginger or cardamom to the filling for an extra warming flavor.
- Nutty addition: Stir in some chopped pecans or walnuts for added texture and flavor.
- Different apples: Experiment with different types of apples for a unique flavor profile.
Nutritional Information (per slice, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 4-5g
This surprisingly delicious and healthy zucchini apple pie is a guaranteed crowd-pleaser. It’s a fantastic example of how homemade cooking can result in delicious and satisfying meals that are also good for you. Enjoy!