Zucchini Pie {aka imposter apple pie}

First off, I really haven't forgotten about this blog, but life is busy! It also just doesn't help that with the big move last fall I sort of got out of the routine of posting. But seriously, life is busy. We're in the middle of finishing our basement and have been doing all sorts of home improvement stuff through out the house and fixing up our backyard. This means I haven't been doing a lot of cooking or crocheting and haven't had much to post on this blog.

With all this being busy I didn't have a chance to grown my own garden this year. However I have had a few people make me take zucchini from them since zucchini always grows more than any one person could ever use.  Saturday, we went did the Peach Festival 5K in Ft. Collins with some of hubby's family.  Afterwards his aunt was feeling inspired to make a peach pie. We didn't hang around for pie, but she did send us home with zucchini. Well, pie was sounding good when we got home so I decided to make a zucchini pie. Last year I made some delicious zucchini cobbler bars, which I just discovered I can't find on this blog anywhere, so I'm guessing I never posted them. I took them over to a friends house and her hubby started eating them. He had no idea what they were. Eventually we said something about how they were zucchini and he had to go back and eat more because he didn't believe they weren't apple. So, eating zucchini pie is pretty much like eating apple pie.

Zucchini Pie

• 1 - 2 large zucchini peeled and sliced. (Large zucchinis work better as they are firmer than smaller)
• 2 uncooked pie crusts
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 3 tablespoons cornstartch
• 1 teaspoon almond extract

Place zucchini in a large bowl with some paper towel. Try and squeeze out a little liquid and let the zucchini sit in the bowl with the paper towel while you prepare your pie crust. Roll our one pie crust and press in pie plate.  In  small bowl mix together sugars, cinnamon and cornstarch. Remove paper towel from zucchini. Pour sugar mixture over zucchini and add almond extract. Toss until zucchini is evenly coated. Pour zucchini mixture into pie plate. Roll out second pie crust and place over top of zucchini. Seal edges of pie and cut slits in the top. Bake pie at 375F for 45-55 minutes, until mixture is bubbly.

Filling before baking