Gluten-Free Mock Apple Pie is a great way to use up that extra zucchini from the garden! This imposter tastes as good as its counterpart, apple pie.
The first year we lived in Montana, our sweet neighbors Herb and Esther helped us to plant our very first garden. We planted tomatoes and zucchini. We really could have done without the zucchini because everyone else in the neighborhood had plenty to share. I had baked so much Zucchini Bread that the freezer was over flowing with it.
Esther gave me this Mock Apple Pie recipe. Fresh zucchini replaces the apple. I was really curious how using zucchini in the place of apples was going to work. My husband was outside while I made this “mock” apple pie. I had just taken it out of the oven when he came walking in the door. The first words out of his mouth were, “Oh, wow you baked apple pie. It smells delicious!” I chuckled to myself all while thinking I was off to a good start.
At the time Esther shared her recipe with me, I was not living a life of gluten freedom! Since the recipe called for natural ingredients, it was easy to make this pie into gluten-free. I simply replaced the homemade pie crust for one without gluten. Let’s take a break so I can share this fun recipe and we will pick up the story after.Print
Gluten-Free Mock Apple Pie
Gluten-Free Mock Apple Pie is a fun way to serve zucchini. While the texture is a wee bit different from its cousin, apple pie, it is very delicious. Serve it warm with a scoop of vanilla ice cream.
- 1 large zucchini or two small
- 1/2 cup lemon juice
- 1/8 cup apple juice
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- Two 9-inch gluten-free pie crust
- 3 Tablespoons cornstarch
- 1 Tablespoon milk
- 1 Tablespoon sugar
- Peel and slice the zucchini long way. Remove seeds, core and slice into apple slices.
- Parboil 10 minutes in 1/2 of the lemon and apple juice. Drain and let zucchini cool.
- In the meantime make your pie crust.
- Preheat oven to 400°. Gently fill pie crust with zucchini mixture. Apply top crust, seal and cut four small slits in crust. Brush the top crust with 1 Tablespoon of milk and lightly sprinkle with sugar.
- Bake for 30 to 40 minutes, until top crust is nicely brown. Remove pie from oven and let cool 15 minutes before serving.
Parboil means to cook for a short time, in this case 10 minutes. This pie looks lovely with lattice crust on top.
My husband really liked this pie. I could not keep from giggling! I finally spilled the beans, er… zucchini, and shared the ingredients. He felt betrayed. Not wanting to feel alone in this betrayal, we took some pie over to Herb and Esther. Esther knew right away what it was and had the cutest little grin on her face, while Herb was in the dark. You see, Herb was happy to grow zucchini every year but Herb swore he would not eat it cooked. Herb gobbled up the pie and said it was really good — then my husband told him it was Mock Apple Pie. It was the only time I have ever seen Herb miffed. Thank goodness he was forgiving!
Note from the husband: I’m sorry Herb, I betrayed you. o everyone else, this is a very delicious pie, but be warned; the texture of the zucchini is very different from apple. If you expect the texture to be the same, you will be disappointed. Try it with an open mind and you’ll be delighted. If you know someone who doesn’t like zucchini — never tell them it wasn’t really an apple pie. It might make for a good story later, but you will forever be at their mercy in the forgiveness department.
I love the sweet memories my husband and I have about our friends and this pie! Although we no longer live in Montana, every summer when I make Gluten-Free Mock Apple Pie, I take a delightful trip down memory lane.
You might also enjoy these gluten-free pie recipes: