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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 402.9
  • Total Fat: 25.0 g
  • Cholesterol: 66.0 mg
  • Sodium: 445.0 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.3 g

View full nutritional breakdown of Mystery Pie (Zucchini!), svg = 1/8 pie calories by ingredient
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Mystery Pie (Zucchini!), svg = 1/8 pie

Submitted by: HEALTHYHARMONY

Introduction

I got this recipe (the filling) from a great cookbook by Julie Badger Jensen. The first time I made it, I didn't tell anyone it was zucchini; they all thought it was apple, and kept commenting on how delicious it was! A bit high in calories, but so VERY tasty! I've adjusted the original recipe a bit by using Splenda (or other substitute sweeteners) instead of sugar, but sugar can be used (equal measurement) for the same delicious results! (About 100 calories more per serving) I got this recipe (the filling) from a great cookbook by Julie Badger Jensen. The first time I made it, I didn't tell anyone it was zucchini; they all thought it was apple, and kept commenting on how delicious it was! A bit high in calories, but so VERY tasty! I've adjusted the original recipe a bit by using Splenda (or other substitute sweeteners) instead of sugar, but sugar can be used (equal measurement) for the same delicious results! (About 100 calories more per serving)
Number of Servings: 8

Ingredients

    Crust:
    2-3/4 cups Flour
    1 Tbsp Splenda
    1 tsp Salt
    1 cup Butter
    1/2 cup cold Water
    1 Tbsp melted Butter

    Filling:
    4 cups Zucchini, seeds removed, peeled and chopped or sliced
    1-1/3 cup Splenda
    2 Tbsp dry Tapioca
    2 tsp Cornstarch
    1/2 tsp Salt
    2 tsp Cinnamon
    1/4 tsp Nutmeg
    1/4 cup Lemon Juice

Directions

Combine dry crust ingredients, then cut in butter until mixture resembles coarse cornmeal. Add water until dough starts to form large clumps. Divide dough into two balls, with one ball slightly larger than the other (this will form the bottom crust). Flatten into discs about 3/4 inch thick, then wrap in plastic wrap and refrigerate for 1 hour.

Combine all filling ingredients in a bowl. Roll out crusts; place bottom crust in 9" pie plate and poke holes in the dough to prevent bubbles. Pour filling mixture into the crust, then place top crust over filling. Slice vents in the top for steam, then trim excess dough around the plate. Pinch edges together, then brush with melted butter. Bake at 400* for about 40 minutes, or until golden brown. Foil can be placed around edges to prevent them from getting too dark.

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHYHARMONY.






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