Today I rose at the crack of dawn to work yet another 12 hour shift. I was resigned to the day, but then got lucky twice. First, I had a really nice patient. Second, I was not needed. They sent me home a little after 11am. This is really the luckiest part, because I’ll be leaving on Tuesday, right after work, on a road trip and
I need a pedicure. I still need to pack. That means doing laundry. The house is really in need of a good cleaning and . The dogs need I really need a pedicure. a pedicure grooming. And I really, really need that pedicure.
First, though, I went home. I walked right into my kitchen and saw….a huge green zucchini. My friend Jan brought me some beautiful cucumbers and zucchinis from her garden…2 weeks ago. We have one big squash left. Some of the kids (and Grumpy) believe that they don’t like squash. I hide the squash. Sometimes in the spaghetti sauce. A little more obvious is in Ratatouille. I also made some zucchini boats: hollow out the zucchini and treat it like a long pizza crust- anything goes. As I stood there, on the brink of achieving domestic greatness by completing my laundry-packing-cleaning list, I remembered that somewhere, on one of the oh-so-many blogs that I really enjoy, there was a mention of zucchini-apple pie. It’s a fake out- a zucchini pie the sells itself as apple. I had to try this.
I was unable to track down the original blog. This happens far too often; but whoever you are-you angel of zucchini cleverness, I would like to credit you properly and will update with the link if provided. I searched online, and found one that sounded great at Food.com. Click here to see the recipe.
Start with a basic single pie crust. I wasn’t thinking straight, and I made a double crust. I seem to do this a lot. While the dough is chilling, you peel, seed and slice the squash (I’m getting too tired to type zucchini, so from here on it will be officially be known as “squash”). Simmer it in a saucepan with 1/3 cup fresh lemon juice and 1/2 cup water. I also threw in some zest, to give it a little more lemonyness (yes it is too a word). Then I just tossed in the rest of the lemon too because I really love lemons. I simmered until they were translucent. Then, strain. I didn’t want to waste the lemon water, so I set it aside for later (I’ll get to that part later…or tomorrow).
Roll out your pie crust, or grab a premade one from the store if you absolutely must. Then, toss together some sugar, flour and cinnamon (I left out the nutmeg, I just wasn’t feeling it). Now mix in the squash, and pour the whole thing into the pie shell. At this point Grumpy walked into the kitchen and didn’t even notice that it wasn’t his usual apple pie. Snicker….. Now you mix up the crumb topping. This is my new toy. I stopped by the crack house in Acton, MA. It’s official called “kitchen outlet” or some such thing, but for me it’s a crack house. I saw this baby and broke out in a sweat. It’s amazing… anyway, I used it to shred the butter for the pie crust and for the topping. Love, love, love it~ So here is the pie after baking… And this is where I really wish I had a better camera! It’s also time for someone to invent a camera with smell technology… But below here is my dear squash-hating PJ. He stepped up to the plate for the very first slice of “apple pie”… and he loves it! Grumpy joined him for a big slice, and declared it “a really good apple pie”. I told him it wasn’t apple…and when I said there was (dreaded) squash inside he mumbled “sneaky itch” or some such term of endearment. Meanwhile, I haven’t cleaned, laundered or packed. I will be up for hours at this rate. Oh my poor tired feet. They really need a pedicure!!!*from “Julie’s in the Drug Squad” by The Clash