Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the pie crust
1bottom pie crust
1sheet puff pastry
1egg
1-2tbspdemerara sugar
½tspcinnamon
For the Filling
1oversize Zucchini10-12” long
½clemon juice
½csugar
¼cbrown sugar
1 ½tspcinnamon
½tspginger
¼cinstant tapioca pearls
Instructions
Preheat oven to 375 degrees.
Roll out the bottom pie crust, place in a 9” pie shell, crimp the edge. Put the crust in the freezer while preparing the filling.
Prepare the Filling:
Peel and seed the zucchini and cut into 1-2” slices. You should have 6-7 cups of zucchini.
Place the zucchini and lemon juice in a medium saucepan. Bring to a boil and simmer, stirring from time to time, until the zucchini begins to lose its bright color and soften.
Add the ½ c sugar and ¼ c brown sugar, cinnamon and ginger to the zucchini. Stir to mix well and simmer for 5 minutes.
Remove the zucchini from the heat, stir in the tapioca and let sit while you bake the pie crust.
Bake the Pie Crust
Remove the pie crust from the freezer. Poke holes all over the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights, beans or uncooked rice.
Bake for twenty minutes. Take the crust out of the oven and remove the weights and parchment paper.
Increase the oven temperature to 400 degrees.
Cut a number of 2-3” circles out of the puff pastry sheet.
Pour the zucchini filling into the pie shell. Place the puff pastry circles on top.
Beat the egg with a little water and brush over the puff pastry. Sprinkle with demerara sugar mixed with cinnamon.
Bake for 20 minutes until the puff pastry has risen and is gold brown and the filling is hot.