Zucchini Pie

This tastes just like apple pie – trust us! It’s a great way to use zucchini! SOOOOOO yummy!

4 c. zucchini, peeled and chunked
1 1/3 c. sugar
2 T. minute tapioca
2 tsp. cornstarch
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. lemon juice
1 recipe for a pie crust
2 tsp. butter, melted

In a bowl stir all ingredients together except melted butter and piecrust; set aside. Roll out half the piecrust dough and place in a greased 9 – inch pie plate. Place filling over crust. Roll out remaining dough and place atop filling. Pinch piecrust edges together; vent top crust to allow steam and juices to escape. Brush with melted butter. Bake at 400 degrees for about 40 minutes or until browned. (I place foil loosely around the edges of the crust to prevent over-browning.)