As requested.
Looks like apple, tastes like apple, feels like apple!!
Peeled, chopped Zucchini (courgette) 7 cups
water 1/2 cup
White sugar 1 cup
Cornflour 2 tablespoons
Cinnamon 1 1/2 teaspoons
Salt 1/2 teaspoon
Lemon juice 1/4 cup
Pastry for a 2 crust pie (see below)
White sugar half teaspoon
Put Zuchinni and water in a large pan , if using frozen then do not add water.
Bring to a boil, lower heat.Cook uncovered stirring often for about 10 minutes until tender and most of the water is gone, Volume will be reduced by about half.
Mix first amount of sugar, cornflour, cinnamon and salt in a bowl,, Stir the zuchini and lemon juice together then add the zuchinni, Cook and stir till thick, be carful it does not catch. Set pan in cold water to cool for 10 minutes.
Line a 9 inch pie plate with pastry, pour in cooled filling, damp edges and put on pastry top. crimp to seal, cut vents in top.
Sprinkle with the remaining sugar.
Bake on lower shelf in 375f oven till nicely browned about 50 minutes.
By the way Cup measures hold 250 ml, or 8 fluid ounces
Teaspoon is 5 ml. always use level
Tablespoon is 15 ml or three teaspoons.
You can use your fave pastry, below is mine.
Perfect Pie Pastry
5 and half cups of plain flour
1 pound lard, you may use veggie shortening if you prefer
1 teaspoon salt
I large egg
1 tablespoon white vinegar
Mix the two together and beat well then add ice cold water to make up to one measuring cup (see above)
Mix flour, salt together
Cut in the lard till till it is as big as large peas ...no more, bigger pieces are better than smaller pieces!!
Make a well and add the egg mixture, gently combine but don`t overwork.
Shape into ball and put in fridge for for 30 minutes.
The above amount will make 3 or four pies , the mixture will freeze or will keep in fridge for about a week.
I make this amount as it is easy, and the lard comes in 1lb blocks, I think in the uk it is in metric so i used ti slice about half inch off the block and it worked out fine.
The pastry will be very light and flaky if you leave the fat pices in as suggested, the nore you work the fat in the less flaky it will be.
This pastry goes well for sweet or savoury, you may add 3 tablespoons light brown sugar to it if you want it sweeter but I find the sweet fillings are sweet enough.
XX Jeannine
