This pie tastes identical to an apple pie; it's crazy but true! It's the perfect way to use up too-large zucchini from your garden, or just to enjoy a really delicious late summer/early fall dessert before apple season really gets into full swing. —Posie (Harwood) Brien
For the crust
2 1/2 cups
(300 grams) all-purpose flour
buttermilk powder (optional)
(226 grams) unsalted butter, cold
ice water (you may need less)
For the filling
large (oversized!) zucchini (or more, depending on size)
2 1/2 teaspoons
fresh lemon juice
In This Recipe
To make the pie dough, whisk together the flour, salt, and buttermilk powder (if using). Cut in the cold butter with a fork or pastry cutter until it's in small pea-sized chunks. Drizzle in the ice water, starting with just 1/4 cup and adding the rest if needed. You want the dough to stick together when pinched, but it should still have plenty of dry spots as you stir it together.
Turn the dough out onto a work surface and fold it onto itself a few times until it comes together in a ball. You should have some wetter spots and some more dry spots. Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate until ready to use.
To make the filling, peel and core the zucchini. You want to remove as many of the seeds as possible. Cut the cored zucchini into quarters, lengthwise, and then into quarter-moons. You're aiming for the same shape and size as you'd cut apple slices for an apple pie.
Add the sliced zucchini to a large skillet with the lemon juice. Cook briefly for about 2 minutes until the zucchini barely starts to soften, stirring often.
Transfer the cooked zucchini to a large bowl and add the spices, sugar, and flour. Toss to mix. Let the zucchini sit for at least 10 minutes while you roll out the dough. Preheat the oven to 425 degrees F.
Take one disc of pie dough from the refrigerator and roll it out to a 10" circle. Transfer the dough circle to a 9" pie pan and press it gently to fit. Sprinkle some flour over the crust (this helps to absorb some of the liquid from the filling).
Using your hands or a large spoon, scoop out the zucchini and pile it into the prepared pie crust. Leave behind as much liquid as possible.
Roll out the second disc of dough. You can either do a fancy decorative crust, like a lattice or cut-out shapes or the fork-pressed design I did here, or simply just a plain crust with a few slits cut into it to let the steam escape. Crimp the edges of the dough together firmly.
Brush the top of the pie crust with egg wash or water. Place the pie in the oven and bake for 15 minutes, then reduce the temperature to 350 degrees F and bake for at least another 30 minutes, or until the pie is a deep golden brown (this might take up to 60 minutes total).
Remove from the oven and let cool for at least 2 hours before slicing and serving -- this is important because the filling needs to firm up as it cools.