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Once the zucchini slices are soaked in vinegar and sugar they can trick you into thinking you are eating apples. Close your eyes, take a bite and test for yourself!

Zucchini "Apple" Pie

6 cups thinly sliced zucchini
1/4 cup white distiled vinegar
3 teaspoons lemon juice
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter
Pastry for 1 (9-inch) double-crust pie

1. Preheat oven to 400°F.
2. Pour vinegar and lemon juice on top of the zucchini and marinate for 30 minutes; set aside.
3. In a separate bowl sift together sugar, flour, cinnamon and salt. Mix with zucchini.
4. Trim (uncooked) lower crust even with rim of pie plate. Drain zucchini mixture and place inside of pie dish. Dot with butter; place top crust (it should be a bit thinner than bottom crust) press edges to seal and cut vents in top.
5. Bake 40 minutes, or until golden brown.

Makes 8 servings.

Optional Sugared Crust: Brush pie with egg yolk mixture before baking and then again 5 minutes before pie is done; sprinkle with sugar.

Egg Yolk Mixture: 1 egg yolk beaten with 1 teaspoon water.