Zucchini “Apple” Pie (Mock Apple Pie Made with Zucchini)
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A great use for overgrown zucchini, this zucchini apple pie (zapple pie) is a twist on the classic mock apple pie using sliced zucchini.
The first time I made zapple pie, I served it for dessert when the neighbors came to visit. They didn’t believe that the pie was made with zucchini and not apples. It’s a great way to use up those giant club-sized zucchini.
One zucchini about a foot long should be enough for one nine inch pie. Don’t use young zucchini – they taste too much like veggies.
The “trick” to getting the zucchini in zapple pie to taste like apple is to precook the zucchini slices with lemon and spices. (You can also use this this technique to make zucchini “apple” crisp.)
You can use all granulated or all brown sugar if you prefer, and adjust the spice level to taste.
I don’t suggest swapping in honey because it would add moisture, but maple sugar, coconut sugar or xylitol should work just fine. You could also cut the sugar a bit, but I wouldn’t trim it too much.
Dusting the top with sugar while baking is optional, but it adds a nice finish to the pie.
A reader noted that it reminded them of Caroline Ingalls’ green pumpkin pie from the The Long Winter. While I haven’t tried green pumpkin pie, I’m sure it would indeed work like a charm.
Because there’s so much liquid in the zucchini slices, the zucchini apple pie slices will stay together much better if you cool the pie at least a couple hours before serving. If you don’t mind messy slices, scoop it up into bowls while it’s hot and slap some ice cream on to cover the mess.
I prefer glass pie plates to metal, because they are non-reactive. I also use a pie drip pan to catch any overflow, and a pie crust protector to keep the crust from browning to dark.
You can order these items using the links below:
“Zapple Pie” Zucchini Apple Pie Recipe
Adapted from The Garden Fresh Vegetable Cookbook
Serves 6-8
Ingredients
Pie crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup butter or lard
- 6-7 tablespoons cold water
Filling:
- 6 cups peeled, quartered, cored and thinly sliced zucchini or summer squash
- 1/2 cup lemon juice
- 1/2 cup granulated sugar
- 1/4 cup light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 tablespoons instant tapioca
- 1 tablespoon granulated sugar, reserved until end of baking
Directions
Prepare pie dough by mixing together flour and salt. Cut in fat using a food processor or pie blender until mixture resembles course crumbs. Gently sprinkle water over flour mixture and stir together until dough holds shape. Do not overmix. Flatten into two disks and refrigerate.
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If you haven’t already done so, fillet your zucchini. Slices should be about 1/8 – 1/4 inch thick.
Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat and cook, stirring occasionally, until the zucchini starts to soften, about 5 minutes.
Add the sugar, cinnamon, ginger and nutmeg and simmer for 5 minutes longer.
Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.
Preheat oven to 425°F and place a rack in the lower third of the oven.
While zucchini is resting, roll out pie crust. I prefer to roll out my pie crust on lightly floured wax paper so it is easier to move around. Place bottom crust in 9 inch pie plate. Cut small slits in top crust for steam to escape (or wait to cut slits until after the crust is on the pie).
Spoon zucchini filling into bottom crust. Place top crust and crimp edges. If you didn’t cut slits earlier, cut them now.
Place pie on rack in lower third of oven. Use pie drip pan and pie crust shield if desired. Bake for 20 minutes.
Reduce heat to 350°F and bake for 30 minutes more. Sprinkle top of pie with reserved sugar. Bake for 10 to 15 minutes, more, until crust is golden and the juices are bubbling through the slits.
Remove your zapple pie from the oven and cool on wire rack.
More Zucchini Recipes
For more recipes beyond zucchini apple pie to use up your zucchini abundance, check out:
- Summer Squash Gummy Candies sweetened with fruit juice
- Cheesy Garlic Zucchini Bread
- Mom’s Best Zucchini Bread Recipe – A Homestyle Country Classic
- The Best Way to Use Up Extra Zucchini
…and don’t forget to check out “The Best Pie Crust Recipes, Plus Tips for Perfect Pies Every Time“.
Print Friendly Recipe
PrintZapple Pie – Zucchini Apple Pie – Mock “Apple Pie” Made with Zucchini
This mock apple pie is made with overgrown zucchini or summer squash. It’s so close to the real deal that your family may not believe you when you tell them it’s zucchini.
- Yield: 6–8 servings 1x
Ingredients
Pie crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup butter or lard
- 6–7 tablespoons cold water
Filling:
- 6 cups peeled, quartered, cored and thinly sliced zucchini or summer squash
- 1/2 cup lemon juice
- 1/2 cup granulated sugar
- 1/4 cup light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 tablespoons instant tapioca
- 1 tablespoon granulated sugar, reserved until end of baking
Instructions
- Prepare pie dough by mixing together flour and salt. Cut in fat using a food processor or pie blender until mixture resembles course crumbs. Gently sprinkle water over flour mixture and stir together until dough holds shape. Do not overmix. Flatten into two disks and refrigerate.
- If you haven’t already done so, fillet your zucchini. Slices should be about 1/8 – 1/4 inch thick.
- Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat and cook, stirring occasionally, until the zucchini starts to soften, about 5 minutes.
- Add the sugar, cinnamon, ginger and nutmeg and simmer for 5 minutes longer.
- Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.
- Preheat oven to 425°F and place a rack in the lower third of the oven.
- While zucchini is resting, roll out pie crust. I prefer to roll out my pie crust on lightly floured wax paper so it is easier to move around. Place bottom crust in 9 inch pie plate. Cut small slits in top crust for steam to escape (or wait to cut slits until after the crust is on the pie).
- Spoon zucchini filling into bottom crust. Place top crust and crimp edges. If you didn’t cut slits earlier, cut them now.
- Place pie on rack in lower third of oven. Use pie drip pan and pie crust shield if desired. Bake for 20 minutes.
- Reduce heat to 350°F and bake for 30 minutes more. Sprinkle top of pie with reserved sugar. Bake for 10 to 15 minutes, more, until crust is golden and the juices are bubbling through the slits.
- Remove pie from oven and cool on wire rack.
Originally posted in 2017, updated in 2018.