REC Zucchini Crumb Pie (think apple)

[music-city-missy]

Last year we sought out this hole in the wall diner because they said they had great pies. It was in the middle of nowhere and probably would scare most people but we went in. As he served our late lunch, we asked what pies he had and he kept saying this one that I couldn't understand because my brain was not used to hearing zucchini as a pie choice. We ordered butterscotch (TO DIE FOR - we detour to get some when we can) but he bought us a piece of zucchini pie on the house. Their version was more of a lightly sweetened custard pie with big chunks of zucchini but it was surprisingly good. But here is a recipe we found now that our zucchini are going crazy. We used a premade deep dish pie crust and it took 1 1/2 recipe. We have had so much rain that our zucchini were sweating as I peeled them so they rendered quite a bit of liquid when I cooked them. I cooked it down and then added some cornstarch (about 1 T) to thicken and used part of the syrup.

Zucchini Pie

6 cups of peeled zucchini diced thin

3/4 cup sugar

1/4 cup lemon juice

1 teas. cinnamon

Combine and bring to a boil; cook 10 minutes.

While this is cooking make up your topping .

Combine:

1/2 cup margarine or butter

1 teaspoon baking powder

1/2 cup brown sugar

1 cup flour

1/2 teaspoon salt

When zucchini mixture is finished cooking, Pour into pie crust and then sprinkle topping on top.

Bake 45 min. at 350*

Pie crust

2 cups of flour

1 teas. salt

2/3 cup crisco

Blend together then add:

5-6 TBLS of water , blend well. Roll dough out to fit pie tin. (This should make 2 eight or nine inch crusts)

From Growing in Grace blog.

http://www.jo-ann-growingingrace.com/2012/08/zucchini-pie.html