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Zucchini Pie Ii

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Servings: 8
"I begin this compound while traveling through an old box of recipes that I had abandoned about. It's a absolutely acceptable tasting pie."

INCREDIENTS

  • 4 cups zucchini - peeled, seeded and sliced

  • 1 1/4 cups white sugar

  • 2 tablespoons advantageous flour

  • 1 1/2 teaspoons arena cinnamon

  • 1 1/2 tablespoons chrism of tartar

  • 2 tablespoons auto juice

  • 1/8 teaspoon salt

  • 1/4 teaspoon arena nutmeg

  • 1 tablespoon butter, diced

  • 1 compound pastry for a 9 inch bifold band pie

DIRECTIONS

  1. Boil zucchini until tender. Cesspool and let angle in algid baptize for about 5 minutes, again drain.

  2. Add sugar, flour, cinnamon, chrism of tartar, auto juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top band on.

  3. Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.

Nutritional Information

Servings Per Recipe:

8

Amount Per Serving

Calories:

383

  • Total Fat:

    16.5g

  • Cholesterol:

    4mg

  • Sodium:

    288mg

  • Total Carbs:

    56.6g

  •     Dietary Fiber:

    2.7g

  • Protein:

    3.7g

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