Zucchini Cherry Pie

Oh my it has been a while, I posted a picture a couple weeks ago after I used a melon baller on a zucchini. I hinted at making a cherry pie out of a zucchini, the recipe was my Grandmothers’ and we spent many summers making it together.

You start with a large zucchini, if you think it is big enough it might not be, you may need bigger. A friend last night said you the zucchini they gave me was the size of a child. That is about right, I didn’t measure the one that I got but

it was the right size for a deep dish pie!  You cut the child-sized zucchini in half and take out the seeds – then start using the melon baller and make “cherries” they don’t have to be completely circular most of mine turned out partly circular.

 

Then put it in a stock pot along with one package of Cherry flavored Kool-aid 1 1/2 cup Water 2 T. Lemon Juice and 1 1/2 cup sugar.  Boil those ingredients until the zucchini is cooked about 20 minutes. Add some cornstarch mixed with water so that it is not to runny. Let the zucchini sit in the mixture for a few hours or overnight in the refrigerator to let the “cherries” absorb the cherry flavor and color.

When the mixture has sat for a couple hours or overnight spoon it into an uncooked pie crust, store bought is fine or you can make your own! Cover it with a top crust with vent holes and bake at 375 degrees for 40 minutes. Until the crust is brown. You can also brush the top crust with melted butter to help it brown better.

 

I got a little fancy with my crust but that is totally unnecessary!

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