I could use a break. Both Monday and Tuesday were jammed tight with reports and e-mail...and NOT the Cheyenne appraisals I was supposed to be working on. (Sorry, ladies -- I will get them out today!)
Friend Sharon brought this unusual pie over for dinner recently. I was amazed at how much it tasted like apple pie. She bakes it with sugar substitute (Splenda) for her husband, who's diabetic. But it would be delicious with regular sugar, too.
And yes, it uses that scourge (or gift) of the summer: zucchini.
Here's the recipe. Simple, huh?
ZUCCHINI PIE
Peel, core and slice 8 cups zucchini. Mix with 2/3 cup lemon juice, 1 teaspoon cinnamon, 1 1/14 cups sugar or Splenda. Simmer till zucchini is tender. Mix in cornstarch with water to thicken.
Pour into a pastry pie crust, and top with a second crust. Bake 350 degrees 30-35 min., until lightly brown. Serves about 8.
Could you add other fruit, like rhubarb, with this? I'm betting you could. It might be worth experimenting.
Yum.
