Zucchini Pie with Crumb Topping

Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 612 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• ½ teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• ½ cup butter, melted
• 3 tablespoons butter
• ½ cup all-purpose flour
• 1 (9 inch) unbaked pie crust
• ½ cup brown sugar
• 1 cup peeled, cubed zucchini

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.

Step 2

Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.

Step 3

Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.

Step 4

Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.