Ingredients
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6 -8 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
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3/4 cup granulated sugar
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1/2 cup brown sugar
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2 teaspoons cinnamon
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1/4 teaspoon fresh grated nutmeg
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1/4 teaspoon fresh ground cardamom
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1 1/2 teaspoons cream of tartar
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2 tablespoons cornstarch or 2 tablespoons flour
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1/2 teaspoon salt
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1 teaspoon vinegar (I have used white and apple cider both are good)
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1 tablespoon butter
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2 ready pie crusts, Pillsbury
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1/2 teaspoon sugar, for topping the crust
Instructions
- Preheat oven to 425 degrees.
- Cook zucchini slices in boiling water until barely tender, about 2 minutes.
- Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
- In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
- Place lightly floured pastry in a 9-inch, pan.
- Fill with zucchini mixture.
- Dot with butter, drizzle with vinegar.
- Top with crust.
- Brush top crust lightly with water and sprinkle crust with sugar.
- Bake for 15 minutes at 425.
- Reduce heat to 350 and bake about 45 minutes.
- Serve hot with a scoop of vanilla ice cream.
- Or serve chilled.