What are some of your most creative ways of creating freshly baked Mock Apple pie?

Question

What are some of your most creative ways of creating freshly baked Mock Apple pie?

Answer 1

Use Pears instead of apples,

Answer 2

Kathmandu Nepal is famous for it's "pie shops", their apple pies stood so high it puzzled me.

I did some research and found they actually bulk them up with marrow.

I could not distinguish the difference.

Answer 3

I love this recipe it rocks! you swear its made from apples to!

Dave’s Zucchini “Apple” Pie

David Herzog adapted from William C Nichols The Great One Knows Zucchini Secret

Pie Crust:

2 ½ cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface

1 tsp. salt

1 Tbs. sugar

½ cup unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes

3 Tbs. sour cream

1/3 cup ice water, more if needed

Pie Filling:

6 c. zucchini, sliced

2 Tbs. Lemon juice

Dash of salt

¾ c. sugar

½ c. brown sugar

1 ½ tsp. cinnamon

1 ½ tsp. cream of tartar

Dash of nutmeg

3 Tbs. self rising flour

1 Tbs. butter

Pie crust:

Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

Pie Filling:

Pick out large zucchini, but still tender enough that you can pierce the skin with your thumb nail. Peel, cut into quarters lengthwise, remove the seeds and slice crosswise. Cook until tender crisp, add lemon juice and salt, set aside.

Take a large mixing bowl and mix together sugar, cinnamon, cream of tartar, nutmeg, and flour. Mix well, add zucchini mixture and mix well together. The mixture may be runny, but that is alright. Pour the mixture into the pie crust, add a few dots of butter and cover with top crust.

Bake at 400o for 40 minutes or until golden brown. Serve while still warm and don’t tell anyone what they are eating until they finish. If they like it, you can thank Bill Nichols. If they don’t like it, don’t give them a second helping.

Serves 6 to 8 (3 to 4 with seconds)

Answer 4

use ritz crackers,yes im serious look it up