Zucchini Pie

(Farm Journal’s Best-Ever Vegetable Recipes, 1984)

6 c sliced, halved, peeled zucchini

1/2 t salt

3/4 c sugar

1/4 c lemon juice

3 T quick-cooking tapioca

3/4 t cinnamon

3/4 allspice

3/4 t vanilla

Pastry for a two crust pie

1 T butter

Preheat oven to 425. (It must be preheated for this recipe.)

Place zucchini in a large saucepan and add salt. Add boiling water to cover. Bring to a boil over high heat. Remove from heat and let stand for 5 minutes. Drain.

Meanwhile, stir sugar, lemon juice, tapioca, cinnamon, allspice and vanilla together in a large bowl. Add drained zucchini and toss until zucchini is well coated.

Line a 9” pie pan with pastry. Spoon in zucchini mixture, then dot with butter. Top with second crust. Flute edge. Cut slits in top crust to allow steam to escape. Bake at 425 for 30 minutes, then reduce heat to 350 and bake another 30 minutes.

Note: A mandoline, which you can borrow from the Hub, would work great to slice the zucchini. A food processor, which you can also borrow from the Hub, would slice it too thin.