====== Not-Apple Zucchini Pie ======
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===== Ingredients =====
  * 4 to 6 larger zucchini
  * 2 quarts water
  * 2 tablespoons fresh lemon juice
  * 1/8 teaspoon salt
  * 1 3/4 cups sugar
  * 2 teaspoons ground cinnamon
  * 1/4 teaspoon ground allspice
  * 1/4 teaspoon ground nutmeg
  * 2 teaspoons cream of tartar
  * 2 tablespoons all-purpose flour
  * 2 tablespoons cornstarch
  * 5 tablespoons chilled butter, cut into pieces, divided

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===== Info =====
  * **Prep:** -
  * **Cook:** 45
  * **Serves:** 1 pie
  * [[https://gardenandgun.com/recipe/tastes-like-apple-zucchini-pie/|Source]]


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===== Directions =====
  - Peel the zucchini with a vegetable peeler, removing all the green skin. Cut in half lengthwise. Use the edge of a spoon to scrape out the seeds from the center, then cut each piece in half lengthwise again, then cut into 1/4-inch-thick slices. You’ll need about 6 cups of sliced zucchini.
  - Bring the water to a boil in a medium saucepan over high heat. Add the zucchini, reduce the heat to medium and cook briefly, about 3 to 4 minutes, until crisp-tender. Drain well in a colander, then place in a mixing bowl with lemon juice and salt.
  - In a small bowl, combine the sugar, cinnamon, allspice, nutmeg, cream of tartar, flour, and cornstarch. Mix well. Add to the zucchini and mix well.
  - Heat oven to 400 degrees.
  - Line the bottom of a 9-inch pie plate with crust. Dump the zucchini mixture, juices and all, into the crust, and dot with 4 tablespoons of butter, cut into small bits. Cover with the top crust, turning the edges under and crimping.  Cut several vents in the top with the tip of a sharp knife, then scatter the remaining pieces of butter over the crust.
  - Bake 40 to 45 minutes, until golden-brown. Cool completely on a wire rack before slicing.


{{tag>zucchini lemon butter pie southern}}
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