Mystery Pie (Zucchini!), svg = 1/8 pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:2-3/4 cups Flour1 Tbsp Splenda1 tsp Salt1 cup Butter1/2 cup cold Water1 Tbsp melted ButterFilling:4 cups Zucchini, seeds removed, peeled and chopped or sliced1-1/3 cup Splenda2 Tbsp dry Tapioca2 tsp Cornstarch1/2 tsp Salt2 tsp Cinnamon1/4 tsp Nutmeg1/4 cup Lemon Juice
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.
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.
Nutritional Info 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
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