Makes 2 pies
You will need 2 9- inch pie crusts and 2 rolled pie pastry ‘s
6 cups pealed , & sliced zucchini, (I made these slices a bit thicker than usual, if you notice in my other post of plain mock apple pie I cut the zucchini much thiner and both pies are great but have a different texture)
1 20 oz can crushed pineapple with juice
put zucchini and pineapple in pot with a bit water and cook until tender (make sure you do this very important, cause pie is not as good if the zucchini is not tender)
Drain Water Well
3 tbsp Lemon juice
dash of salt
Mix in a bowl:
2 cup sugar
2 1/4 teaspoon cinnamon
2 1/4 teaspoon cream of tarter
dash of nutmeg
4 1/2 Tbsp flour
(I added a pinch or two of brown sugar also)
take and add drained zucchini to the dry ingredients mix well, will be runny but that’s ok.
Dump filling in 2 9 inch unbaked pie crusts and dot with butter on top add the top pie crust and seal edges make vent holes on top
Put into oven at 400 degrees for 40 minutes or until golden brown.
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