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Zucchini Pie with Crumb Topping Popular Recipes

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Zucchini Pie with Crumb Topping

"Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts. "

Ingredients :

  • 1 (9 inch) unbaked pie crust
  • 1 cup peeled, cubed zucchini
  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup butter, melted
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 3 tablespoons butter

Instructions :

Prep : 15M Cook : 6M Ready in : 1H30M
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
  • Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
  • Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
  • Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.

Notes :

  • I grow enough zucchini to shred and puree for freezing to last us until the next season. I have a food processor which makes shredding or pureeing a snap. For pureeing, I peel the zucchini first, then cut it into small cubes before processing.

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