Saturday, August 8, 2009

Amazing GF/CF Zucchini Pie!

Each year people of the Northwest face the challenge of using zucchinis that have secretly grown in our gardens into over-sized clubs. Do we stuff or saute them, bake zucchini bread, brownies, or ...what else? What if we tire of the same recipes? And what if we run out of friends and family willing to take at least one jumbo zucchini off of our hands?

I faced this exact issue when I walked into work one day and a giant zucchini from Dr. Cyndi's garden lay on my desk. Uh-oh, do I know how to make a GF/CF zucchini bread? (I became gluten-free 2 months ago. Why? Because my body demanded it. And I care about my health and well-being.) Would it taste good?

It was a Saturday and Dori White (ICWS's massage therapist) was having a pot luck. OK, zucchini, what will you become? I fired up the Internet and Googled GF/CF zucchini recipes. Infinite variations of zucchini breads and brownies. But I wanted something different...and there it was...a recipe for zucchini pie that was guaranteed to taste like apple pie. Could it be? I was intrigued. So I Googled a recipe for a GF/CF pie crust. After all, if the recipe failed, I could buy some GF/CF cookies along the way to the potluck!

The pie was devoured at the party, and no one could not believe the filling was zucchini! Even the kids loved it! The crust was flaky and, as one friend described, tasted like a "Snickerdoodle"! I've now made 4 of these pies, with similar results each time. I will share with you the recipe; feel free to vary the amounts of sweetener, etc. to your personal preference, and to suit your diet. And share the recipe with friends! Bon Appetit! (I did not take a picture of my pie - but it looked like the one to the right!)

Pie Crust (#5 - Gluten Free, from
1 1/4 cups gluten-free all purpose flour (I used Mama's Almond Blend from Lingonberries Market)
1/4 teaspoon salt
1/3 cup shortening (I used Earth Balance)
3 to 4 tablespoons cold water

Directions: Stir together flour and salt. Cut in shortening until pieces resemble small peas. Sprinkle water over part of the mixture and gently toss with a fork. Push to side of bowl. Repeat until all of flour mix is moistened. Form dough into bowl and on lightly floured surface flatten it with your hands. Transfer to pie plate and continue to flatten dough until it reaches the top of the sides of the plate. Yield: One pie crust. Double recipe to make zucchini pie.

Zucchini Pie (from
4 cups zucchini (peeled, seeds removed, sliced; use overgrown zucchinis)
Approx 2 tablespoons shortening (I used Earth Balance) to cook zucchini
3/4 cups sugar (the recipe calls for more, but I think this is enough. Increase or decrease amount to your preference.)
1 1/2 teaspoon cinnamon
1 1/2 teaspoon cream of tartar
2 tablespoons flour (I used Mama's Almond Blend)
2 tablespoons lemon juice

Directions: Cook zucchini in saucepan until translucent. Soak in iced water for 5 minutes, and drain. Sprinkle pie crust with a little flour and sugar to keep it from getting soggy. Combine zucchini with remaining ingredients, pour into crust, and cover with top crust. Brush top of crust with some of the excess liquid from the zucchini mixture. Bake at 400 degrees F for 40-50 minutes.