Zucchini Pie

 

Preheat oven to 420F.

5-6 cups of zucchini, peeled, seeded, chopped • 1c white sugar • 1c brown sugar, packed • 1.5 tbsp cinnamon • 2 tbsp cornstarch • 1.5 tbsp cream of tartar• 2 tbsp lemon juice • Dash of salt

Combine all the above in a large pan over low heat until the sugars all dissolve. Don't cook beyond that, you don't want soggy zukes.

Store bought crust and a crumble topping

Line a pie pan with the crust and add all the filling (probably won't add all the liquid). I whipped up a quick crumble topping and used that. Cook at 420 for 35 minutes.

Crumble topping

180g flour • 2/3c brown sugar, packed • 1.5tsp cinnamon • 1/4tsp salt • 1/2c unsalted butter, melted