Zucchini Pie III

admin 26/04/20 Recipes





Yield

1 - 9 inch pie

Prep Time

15

Cook Time

65



Ingredients

2 (9 inch): unbaked pie crusts

4 cups: zucchini, thinly sliced

3/4 cup: white sugar

2 tablespoons: tapioca

1/4 cup: lemon juice

1/2 teaspoon: salt

2 teaspoons: ground cinnamon

1/2 teaspoon: ground nutmeg

2 teaspoons: cornstarch

2 teaspoons: butter

1 tablespoon: milk


Directions

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.

In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired.

Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.


Nutrition

Calories: 334 kcal

Carbohydrates: 45.3 g

Cholesterol: 3 mg

Fat: 16.1 g

Fiber: 2.9 g

Protein: 3.3 g

Sodium: 536 mg



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