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Gluten-Free, Dairy-Free Zucchini Pie
SERVES 8 (MAKES ONE 10-INCH PIE)
What a surprisingly luscious way to enjoy zucchini! No one will ever guess that this delicious dessert is packed with healthy veggies or that it’s allergy friendly. No gluten, dairy or eggs…just mouthwatering flavor. Try our allergy-friendly crust for a crumb-style top or use your favorite piecrust recipe or a purchased gluten-free crust. Serve with your favorite dairy-free topping or ice cream. Store leftovers in the refrigerator. Reheat pie in the oven on low or put slices in the microwave for 10 to 12 seconds.
8 cups zucchini, peeled, sliced lengthwise, large seeds removed (4-6 medium zucchini,
approximately 2½ lbs)
½ cup brown sugar
½ cup white sugar or sugar substitute
1 tablespoon maple syrup or 1 teaspoon vanilla, optional
1 tablespoon lemon zest
½ cup lemon juice
1 teaspoon cinnamon
Pinch of salt
2 tablespoons arrowroot, more as needed to thicken
1 tablespoon sugar + 1 teaspoon cinnamon, mixed, optional
1. Preheat oven to 350 degrees F.
2. Cut zucchini slices into ¼ inch-thick half circles.
3. Combine zucchini and all other ingredients loosely in a bowl.
4. Pour mixture into a large frying pan and simmer on stove until zucchini is tender. The sugar will begin to caramelize and thicken. Stir a little while it caramelizes so it doesn’t burn. If mixture doesn’t thicken, pour off some liquid. Add a little more arrowroot to this liquid, stirring well, and return slurry to the pan. Simmer for 1 to 2 more minutes.
5. Pour mixture into Pie Crust (recipe below) or use your gluten-free, dairy-free favorite crust.
6. Sprinkle top with cinnamon sugar, if desired.
7. Place pie in preheated oven and bake for 1 hour. Cover with a tent of aluminum foil after 35 to 40 minutes to keep crust from browning too much.
1 cup brown rice flour
1 cup tapioca starch/flour
1 cup cornstarch or potato starch (not potato flour)
½ cup sorghum flour or almond flour
1 teaspoon guar gum or xanthan gum
½ teaspoon cinnamon
Pinch of salt
Pinch of nutmeg, optional
12 tablespoons (1½ sticks) butter or dairy-free substitute of choice
1¼ cups sugar
¼ cup + 2 tablespoons coconut milk, milk of choice or water
1. In a large mixing bowl, combine flours and starch, guar gum, cinnamon, salt and nutmeg. Set aside.
2. In a smaller bowl, combine butter and sugar, mixing well.
3. Combine flour mixture with butter and sugar mixture, using a food processor or mixing with your hands. Add milk a little at a time, thoroughly mixing into dough.
4. Knead lightly until dough hangs together. If too dry, add more milk, 1 teaspoon at a time, until dough mixes well.
5. Divide dough in half and refrigerate for at least 15 minutes.
6. Place shelf rack in middle of oven. Preheat oven to 350 degrees F. Lightly oil one 10-inch pie pan.
7. Roll half of dough between wax paper or parchment paper into a circle that is ¼-inch thick and wider than the pan. Turn the paper upside down over the pie pan and carefully release dough into pan. Press lightly to conform to the pan and trim off any excess dough.
8. Pour zucchini mixture into the pie pan.
9. Using remaining half of dough, pinch off small pieces and drop them evenly over zucchini filling, covering all the zucchini. If desired, sprinkle top with cinnamon sugar.
10. Place pie in 350-degree preheated oven and bake for 1 hour. Cover with a tent of aluminum foil after 35 to 40 minutes to keep crust from browning too much.
11. Remove pie from oven. Remove foil and let cool before slicing.