Pie Filling:Heaping 8 c. of sliced zucchini. Peal large zucchini, slit length wise, scoop out seeds, & slice ¼” thick (slices will look like apple slices).
Boil water and add zucchini, boil for 2 minutes. Drain well and cool.
Dry ingredients Mix:
¾ c. sugar
½ c. br. Sugar
2 t. cinnamon
¼ t. nutmeg
¼ t. cardamom
1 ½ t. cream of tartar
2 T. corn starch or flour
½ t. salt
Toss zucchini into dry ingredients. Put into pie crust. Dot with 1 T. butter. Sprinkle with 1 t. apple cider vinegar or lemon juice. Add top crust & brush with cream, milk, or egg & sprinkle with sugar.
Bake at 425 for 15 minutes then at 350 for 45 minutes.
Sandy's Pie Crust:3 c. flour
1 c. shortning
1 t. salt
Take 1 T. vinegar and 5 T. cold water, 1 egg, whip it up and refrigerate until really cold. Put shortening in freezer until really cold.
Mix flour and salt, work shorting into flour, add egg mixture and shape with hands. Don’t work it a lot or it gets tough.