Zucchini Pie

"Looks like apple, feels like apple, and tastes like apple!"

We were introduced to this by Pauline Bergeron, a friend in Calvin, Ontario. Thanks, Pauline!

Ingredients:

• 7 cups Peeled, chopped zucchini (smaller better; shape as you would apples)
• 1/2 cup water
• 1 cup granulated sugar
• 2 T cornstarch
• 1 and 1/2 t cinnamon
• 1/4 t salt
• 1/4 cup lemon juice
• pastry for a 2 crust pie
• granulated sugar (1/4-1/2 t for crust)

1. Place zucchini and water in large saucepan. Bring to boil.
2. Cook uncovered, stirring often, about 10 mintues until tender and most of the water is gone. Volume will reduce about half.
3. Mix first amount of sugar, cornstarch, cinnamon, and salt in bowl.
4. Stir into succhini along with lemon juice.
5. Cook and stir until thick.
6. Remove from heat.
7. Set pan in cold water to cool for 10 minutes.
8. Roll pastry and line 9 inch pie plate.
9. Pour filling into pie shell.
10. Roll pastry for top crust.
11. Dampen edges of bottom crust and add top.
12. Trim and crim to seal.
13. Cut vents in top.
14. Sprinkle with remaining sugar.
15. Bake on bottom shelf in 375 degree F oven, about 55 minutes until browned.