Nancy J. Patrykus


Get ready gals.. the zucchini is almost ready and the ZUCCHINI GHOST will start leaving some, on your door step in the middle of the night! It's a yearly tradition! This 5 pound one is from my sons garden, So,what's to do with it? Here is a solution! This delicious recipe takes 8 cups of sliced zucchini! Or a 5 pound one. Your family and friends will think it is apple slices! and will ask for another piece. That's when you can tell them it is zucchini not apple! Tee! Hee! Yes, there are some people that would not eat zucchini.. EVER! Trust me, this recipe will win them over.
Nancy 7/25/13

pinch tips: How to Melt and Soften Butter



Family & guests


25 Min


30 Min


8 c
prepared zucchini......or 5 pound fresh
1/2 c
lemon juice
3/4 c
brown sugar
1/2 tsp
cinnamon, ...ground
1/4 tsp
1/8 tsp
allspice,.. ground
1/8 tsp
3 Tbsp
1/2 -3/4 c
crust recipe ....recipe below
5 c
all purpose flour
5 tsp
1/2 tsp
1/2 tsp
baking powder
1-1/2 c
butter flavored crisco
2 large
egg.. yolks only!

Directions Step-By-Step

Gather crust recipe ingredients.
Sift flour, sugar, baking powder, and salt into a large bowl.
No sifter? ....Then mix well!
In a 2 cup measuring cup add 1/2 cup cold water.
Then ladle in the Crisco with a spoon, pressing Crisco down under the cold water. When the water level reaches up to the 2 cup line, you will have 1-1/2 cups of Crisco! (with no mess)
Pour all the water off.
Cut this into the flour mix, 2 knifes work well for this.
Add Crisco to the flour mix
Beat the 2 egg yolks with a fork, add ice cold water to equal 1 cup. (you can use the egg whites,later with scrambled eggs)
Add to the flour mix. Stir in well, but gently.!
Do not beat! Cover and set aside for later.
Wash and peel the zucchini.
Cut in half, then in quarters,
then in eights.
With a spoon,
scrape out the center seeds.
Then slice the narrow strips, not to thick like you would do for an apple pie.
Put the slices into a large pan, to cook.
Add the lemon juice.
Bring to a low boil, immediately turn heat to low, almost a simmer.
Cook stirring often to soften, keeping an eye on it, so it does not burn.
About 10 minutes.
When zucchini is cooked soft but firm, not mushy!, put all into a bowl.
Add craisens.
Mix ,and set aside while you finish the crust.
Spray the 10x14 baking dish with oil...sides and bottom.
Divide the dough in half.
On a floured board roll out into a rectangle shape to fit into the baking dish, and up the sides.
Pour in the prepared zucchini filling.
Dot filling with butter if you like.
Roll out the top crust and lay it on top of zucchini.
Crimp the edges of crusts, all around the dish.
With a fork puncture the top,
many times,so it can breath.
Brush the top of crust with a little milk.
Then sprinkle the top with sugar.
Put in a pre-heated 350 degree oven,
and bake for 25-30 minutes. Watch.
Don't let the crust edges get to browned.
>>>>>Glaze for the cooled top, is 1 cup powdered sugar, mixed with 2-3 teaspoons water.
Grandma says: Any cook worth her weight in salt...will always use the crust scrapes to make ittle bitty cinnamon rolls!.....YUMMY!
NOTE: The rolling pin in picture, was a bridal shower gift for me..in 1949! Oh My!....This year it is 64 years old! almost as old as me....LOL!!
You can take the end cap off and fill it with cold water.. that helps in the rolling!. Neat ya?
INSPIRATION: After seeing Pat Durans recipe "TASTES LIKE APPLE PIE", her rendition from a recipe by Lynn Hamiltons posted on Taste of Home.
I was inspired to tweak it a little more for my taste. Golly but this recipe ..gets around! eh?
If you ladies like zucchini...please see a recipe book I composed Aug 2012. on JAP.
Then you will be prepared for when the
ZUCCHINI GHOST! leaves you a gift by your front door!....LOL
I better sign off now, I am running out of room!!!!!

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