Easy Zucchini Mock Apple Pie

Quick and easy zucchini mock apple pie replaces apples with economical zucchini, but your taste buds will never know! It's a low-fuss, delicious, and adaptable (gluten-free, sugar-free, etc.) summer dessert for BBQs, potlucks, and picnics!

What is Mock Apple Pie?

Mock apple pie recipes are designed to taste like apple pie but with no apples. Before refrigeration, these pies (also called 'desperation pies') helped consumers to enjoy certain types of pies year-round, even out of season. At that time, green tomatoes and saltine crackers were often used to create the mock apple pie flavor.

Nowadays, there are popular recipes for mock apple pies with Ritz crackers, which provide the taste and mouthfeel of an apple pie, though without much nutritional value. However, for this zucchini mock apple pie recipe (zapple pie) we're relying on, you guessed it, zucchini to make up the 'apple' filling. It's crisp, turns tender when cooked, neutral in flavor, and nutritious to boot.

During summer, this appleless apple pie is a great way to use up a glut of garden zucchini (along with these blueberry zucchini muffins). And all you need is a handful of simple and inexpensive pantry staples to transform it into your mock 'apples.' Once flavored and baked, no one will ever know it's made from zucchini!

Plus, make the process even simpler by relying on a pre-made pie crust. You can also easily adjust ingredients to adapt this recipe to your needs. I.e., gluten-free, refined sugar-free, sugar-free, etc.

Want to enjoy treats WITH actual apples? You might like these easy vegan apple muffins, dehydrator cinnamon apple chips, or air fryer apples!

The Ingredients

This zucchini mock apple pie recipe relies on minimal, simple, and economical ingredients.

• Vegan pie crust: We use a pre-made frozen vegan pie crust to save time and effort.

The Zucchini Apple Pie Filling:

• Zucchini: I recommend using medium zucchini (which tend to have fewer seeds and be firmer). Summer squash (aka 'yellow zucchini') will also work for this zucchini apple pie.
• Sugar: I use a combination of regular granulated sugar and brown sugar for this zucchini sweet pie for the light caramel/molasses flavor.

If you'd prefer to use unrefined sugar, coconut sugar could work in place of brown sugar. You could also make a sugar-free version using a brown sugar alternative, erythritol, monk fruit sugar, etc.

• Cornstarch: To thicken the liquids in the filling (including the liquid released from the cooking zucchini) into a sauce consistency and avoid a soggy pie bottom.
• Lemon Juice: Use fresh lemon juice (or lime juice) for the best flavor. Optionally, you can add some zest, too. Apple cider vinegar would also work.
• Cinnamon & Nutmeg: For a delicious, lightly spiced mock apple zucchini pie.
• Sea salt: To enhance the various filling ingredients.

For more flavor: You could add a pinch of ground cardamom or ground ginger. You can also enhance the 'apple' flavor in the zucchini mixture with a few drops of natural apple flavoring, though I usually don't. Add more sweetness with a handful of raisins.

The Crumb Topping:

• Flour: You can use white all-purpose flour or whole wheat flour (or a 50/50 combination of the two). For a gluten-free mock apple crumb pie, use an all-purpose gluten-free blend like King Arthur's or Bob's Red Mill.
• Vegan butter: Use lightly salted dairy-free butter or coconut oil, melted.
• Cinnamon: For extra warmth and flavor.
• Salt: If you use salted vegan butter, you likely won't need this.

For more flavor: There are several ingredients you could add to the topping, including pure vanilla extract, oats (for more texture and flavor), chopped nuts, and some sugar (to caramelize for a crisper topping).

How to Make Zucchini Mock Apple Pie?

Follow just eight super-simple steps to prepare this delicious zucchini mock apple pie.

• 1) First, preheat the oven to 400F/200C.
• 2) Then, rinse, dry, and peel the zucchini before slicing it lengthwise and scooping out the seeds using a spoon on a melon baller. Slice the remaining zucchini into ¼-inch half-moon pieces.

Don't discard the scooped-out zucchini flesh. It can be added to soups, smoothies, stews, and other dishes.

• 3) Next, transfer the zucchini to a large pan of boiling water and allow them to boil for 2-3 minutes, fully submerged, until they are only just tender.

Alternatively, you can sauté the zucchini for five minutes (or until tender-crisp) with the lemon juice and salt.

• 4) Allow the cooked zucchini to drain and cool, using paper towels or a kitchen towel to pat them dry.
• 5) Meanwhile, as the zucchini cools, add the sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice to a large mixing bowl and stir well. Once cooled and dry, toss the zucchini into this bowl until thoroughly coated.

• 6) Prepare the crumb topping in a separate small bowl by mixing the flour, cinnamon, and vegan butter with a fork or your fingers.

• 7) To assemble the zucchini apple pie, fill the frozen pie crust with the zucchini mock apple pie filling, sprinkle over the crumb topping, and bake for between 35-40 minutes until tender and bubbling with a golden brown topping.
• 8) Remove the pie from the oven and allow it to cool on a wire rack for at least 45 minutes before serving. Enjoy!

FAQs

Top Recipe Tips and Notes

• Sweeten to taste: Increase or decrease the amount of sugar you use to taste.
• Slice even zucchini slices: You can do this by hand or use a mandoline or food processor slicing disk to ensure even slices that will bake evenly. Don't slice the zucchini too thin, either, or it will become mushy once baked.
• Allow it to cool: Because of the liquid in zucchini, allowing the pie to cool is important for it to 'set' so it's not a massive mess when sliced.
• For a lower-carb treat: Ditch the pie crust and turn this into a mock apple crisp.

Serving Recommendations

Just like regular fruit pies, there are a few tried and tested ways to serve this zucchini apple pie, including:

• A scoop of vegan vanilla ice cream (or cinnamon, pecan, etc.)
• Coconut whipped cream or another vegan cream
• Vegan custard
• Caramel sauce

Enjoy the mock apple zucchini pie at potlucks, cookouts, and mid-week meals, and watch your guests shock when you tell them the ‘special’ ingredient.

How to Store?

Store: Once baked, you can store the zucchini mock apple pie in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days.

I haven't tried freezing the pie yet, as zucchini can become mushy upon thawing. However, if you'd like to try it, I recommend wrapping it tightly and freezing it for up to 3 months.

Reheat: Reheating the zucchini sweet pie in the oven (10-15 minutes at 350F/177C) will help to maintain some of the crisp texture of the topping. Alternatively, you can individually reheat slices in a microwave for 60-80 seconds.

More Vegan Dessert Recipes

• Yogurt mango popsicles
• Vegan chocolate chip mini banana muffins
• Pineapple strawberry nice cream
• Peanut butter jelly thumbprint cookies
• Vegan coffee nice cream
• Blackberry orange cupcakes
• Peanut butter & jelly blondies
• Easy vegan lemon cake

If you try this easy zucchini mock apple pie recipe, I'd love to know what you think in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla