Zucchini "Apple" Pie

With my abundance of zucchini this year, I decided to break down and try a recipe I have saved for many a year for Zucchini Pie.  Rumor had it that this pie tasted like apple pie.  I was skeptical.  I was very skeptical. However, I was running out of ideas with what to do with zucchini and I did find this recipe to be quite intriguing. I read a few different reviews online and took a few of the tips; use small zucchini and boil it.
The end result was quite fabulous.  In fact, I was so amazed by how this tasted that I had to take over three pieces to my in-laws to try and Neil's grandmother.  My father in-law is brutally honest and I suspected that he would find something to say about it.  Wrong! He practically licked the plate clean! They were all surprised by the taste and couldn't believe zucchini could taste like an apple pie. Feeling a little skeptical yourself?  I can't blame you.  But if you are willing to take the chance than this pie would be a pleasant surprise!

Zucchini "Apple" Pie 

no known source, have had this recipe for years

6 cups zucchini

1 cup granulated sugar

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cream of tartar

2 tablespoons cornstarch

1/2 teaspoons salt

1 teaspoon vinegar

1/2 tablespoon butter

pastry for two crust pie

Directions 

Peel the zucchini, cut lengthwise, remove seeds and slice 1/4 inch thick

Cook zucchini slices in boiling water for 2 minutes.  You want the zucchini to still be tender and a bit firm. Drain zucchini.  Make sure the zucchini is well-drained and cool or else the sugar mixture will be a mess.  Tip: Mine still was quite liquid even after letting it cool and drain.  It did not affect the pie.

In a bowl, toss the zucchini with the sugars, cinnamon, cream of tartar, cornstarch and salt until well blended.

Place pastry in 9-inch pie pan.  Fill with zucchini mix.  Dot with butter and drizzle the vinegar of the the zucchini mixture.  Top with crust.  

Bake for 12 minutes at 475 degrees F.  Reduce heat to 350 and bake for another hour. Tip: I forgot to cover my pie rims with tinfoil and they burned slightly.  Be sure to keep rims covered until last half hour of baking.