5 tablespoons chilled butter, cut into pieces, divided
Peel the zucchini with a vegetable peeler, removing all the green skin. Cut in half lengthwise. Use the edge of a spoon to scrape out the seeds from the center, then cut each piece in half lengthwise again, then cut into 1/4-inch-thick slices. You’ll need about 6 cups of sliced zucchini.Bring the water to a boil in a medium saucepan over high heat. Add the zucchini, reduce the heat to medium and cook briefly, about 3 to 4 minutes, until crisp-tender. Drain well in a colander, then place in a mixing bowl with lemon juice and salt.In a small bowl, combine the sugar, cinnamon, allspice, nutmeg, cream of tartar, flour, and cornstarch. Mix well. Add to the zucchini and mix well.Heat oven to 400 degrees,Line the bottom of a 9-inch pie plate with crust. Dump the zucchini mixture, juices and all, into the crust, and dot with 4 tablespoons of butter, cut into small bits. Cover with the top crust, turning the edges under and crimping. Cut several vents in the top with the tip of a sharp knife, then scatter the remaining pieces of butter over the crust.Bake 40 to 45 minutes, until golden-brown. Cool completely on a wire rack before slicing.
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