Mock Apple Pie

Get ready for the most delicious culinary magic trick you’ll ever taste! This Mock Apple Pie uses zucchini instead of apples, but I promise your taste buds won’t know the difference. The secret? It’s all in the spices, lemon, and sugar that transform humble zucchini into a dead ringer for apple pie filling.

The texture is spot-on with tender “apple” slices swimming in that perfect cinnamon-spiced syrup that bubbles up around the edges of a flaky, golden crust. Even die-hard apple pie enthusiasts have been fooled by this clever dessert. Plus, it’s a brilliant way to use up that summer zucchini surplus when your garden is overflowing!

Ingredients

For the filling:

• 3 medium zucchini (1 lb. 12 oz. total)
• 1 lemon
• 1/4 cup all-purpose flour, plus more for dusting
• 1/2 cup packed light brown sugar
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. kosher salt
• 3/4 cup plus 2 Tbsp. granulated sugar, divided
• 2 Tbsp. salted butter, cut into small cubes

For the crust:

• 1 all-butter pie crust (top and bottom)
• 1 large egg, lightly beaten

Steps

1. Preheat the oven to 425°F (220°C). Place a foil-lined, rimmed baking sheet on the bottom rack to preheat. This catches any filling that might bubble over and prevents a smoky oven disaster.
2. Prep the zucchini: Peel completely (the green skin would give away your secret!), and cut in half lengthwise. Use a spoon to scoop out all the seeds and soft center. Thinly slice the zucchini crosswise into half-moon shapes that mimic apple slices. Aim for slices about 1/4 inch thick – too thin and they’ll dissolve, too thick and they won’t soften properly. You should end up with 4 1/2 to 5 cups of slices.
3. Prepare the lemon: Use a vegetable peeler to remove just the yellow zest from the lemon in long strips, being careful not to include any white pith (which would add bitterness). Juice the lemon into a small bowl (you’ll need about 2 tablespoons), and set aside.
4. Simmer the zucchini: In a medium saucepan, bring 1 quart (4 cups) water to a rolling boil. Add the zucchini slices and lemon peel strips. Simmer, stirring occasionally to ensure even cooking, until the zucchini is softened but not mushy, about 8-10 minutes. You should be able to pierce with a fork with slight resistance. Drain thoroughly in a colander and pat very dry with paper towels (excess moisture will make your pie soggy). Discard the lemon peel.
5. While the zucchini cooks, prepare the bottom crust: On a lightly floured surface, roll out 1 pie crust into a 12-inch round, starting at the center and working your way outward in all directions. If the dough sticks, sprinkle more flour underneath and on top. Carefully lift the dough by draping it over your rolling pin, then place it in a 9-inch standard pie dish (not deep-dish). Gently press the dough against the sides without stretching it. Trim the overhanging dough to 1 inch from the edge of the dish. Cover with plastic wrap and refrigerate until needed.
6. Prepare the top crust: On a floured surface, roll out the second pie crust into a 10-inch round. Place the dough on a baking sheet or large plate, cover with plastic wrap, and refrigerate until ready to use. Keeping both crusts cold prevents the butter from melting before baking, which is essential for a flaky texture.
7. Make the filling: In a large bowl, whisk together the 1/2 cup light brown sugar, 1 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. salt, 1/4 cup flour, and 3/4 cup of the granulated sugar until no lumps remain. Add the drained zucchini and 2 Tbsp. lemon juice, folding gently with a rubber spatula until evenly coated. Spoon the mixture into the chilled pie dish, mounding slightly in the center. Dot the top with the 2 Tbsp. cubed butter – this adds richness to the filling as it melts.
8. Assemble the pie: Take the chilled top crust and center it over the filling. Trim excess dough around the edges, leaving about 1/2 inch overhang. Fold the top crust edge under the bottom crust edge and press together to seal. Crimp the edges decoratively using your fingers or a fork. Cut 4-5 small vent holes (about 1-inch slits) in the center of the top crust to allow steam to escape. Brush the entire top crust with the beaten egg using a pastry brush (this creates a golden shine), and sprinkle evenly with the remaining 2 tablespoons granulated sugar for sparkle and crunch.
9. Bake the pie on the preheated baking sheet for 20 minutes at 425°F (220°C), then reduce temperature to 375°F (190°C) and continue baking until the filling is actively bubbling through the vents and the crust is deeply golden brown, about 30-40 more minutes. Rotate the pie halfway through baking for even browning. If the crust edges are darkening too quickly after 30 minutes, cover just the edges with strips of aluminum foil or a pie shield.
10. Cool completely before slicing: Allow the pie to cool to room temperature on a wire rack before cutting, about 4 hours. This cooling time is crucial – cutting too soon will result in a runny filling that hasn’t properly set. For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.

Smart Swaps

• Replace all-butter pie crust with a graham cracker crust for a different flavor profile and easier preparation
• Substitute coconut sugar for brown sugar (1:1 ratio) for a lower glycemic option
• Add 1/2 tsp. vanilla extract to the filling for enhanced flavor depth
• Mix in 1/4 cup chopped walnuts or pecans to the filling for added texture and nutty flavor

Make It Diabetes-Friendly

• Replace the 3/4 cup granulated sugar with 1/2 cup allulose plus 1/4 tsp. pure stevia extract to reduce carbs by approximately 24g per serving
• Use a whole wheat pie crust instead of white flour crust to add fiber that slows sugar absorption
• Add 1/2 tsp. ground ginger to the spice mix, which naturally helps regulate blood sugar
• Serve with a small dollop of full-fat Greek yogurt instead of ice cream to add protein that helps slow glucose response

Pro Tips

• For the most convincing “apple” texture, choose slightly underripe zucchini which are firmer and less watery
• The pie actually tastes better on day two after the flavors have had time to meld
• Serve slightly warm (not hot) for the most authentic apple pie experience
• Store leftovers in the refrigerator for up to 5 days, reheating individual slices for 15 seconds in the microwave