Dutch Apple Pie

Apple pie is truly an American favorite! We have an apple tree on our property that produces apples almost every year, one way for us to use up some of those apples is by making this delish pie! Served warm with a scoop of vanilla ice cream, your family will be in heaven!! To make this pie even easier, you could use a can or two of apple pie filling and just use the crumb topping on top! Enjoy!

Dutch Apple Pie

pie:
1 pie shell, store bought or made with your favorite recipe
6 cups apples, peeled and sliced
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg

topping:
1/2 cup flour
1/2 cup brown sugar
3 tablespoons butter, softened

Preheat oven to 375° F.
In a large bowl combine apples, sugar, flour, cinnamon and nutmeg. Mix well and pour into a pie shell. To make crumb topping, mix flour and brown sugar until it is a fine mix in a separate bowl. Cut in butter with a pastry cutter. Sprinkle mixture over pie and bake for 40 minutes. Check and if it needs to be covered with foil, do so and bake another 10-20 minutes. Makes one pie.

Savory Zucchini Pie

This is another yummy way to use up some of your zucchini, after all we all know that zucchini grows better than weeds! This savory zucchini pie is a sort of quiche, made with a tube of crescent rolls. I found the idea on recipezaar.com and modified it to my likings. You could use the reduced fat crescent rolls and reduced fat cheese in this recipe to make it a bit more healthy. It sure is yummy though and my kids gobbled it up! Enjoy!

Savory Zucchini Pie

4 tablespoons butter
4 cups zucchini, sliced and halved if large
1 onion, sliced
2 cloves garlic, minced
1 tablespoon dried parsley flakes
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1 teaspoon Italian seasoning
2 cups cheddar cheese, shredded & divided
2 eggs, beaten
1 (8 ounce) tube crescent rolls
2 tablespoons Dijon mustard

Preheat oven to 375° F.
Melt butter in a large skillet. Add the zucchini, onion and garlic and cook on medium high heat for 10 minutes, or until onions are translucent and zucchini is soft. Mix in the parsley flakes, salt, pepper and Italian seasoning so that the vegetables are coated well with the seasonings. Turn off the heat and let sit while you prepare the pie plate. To prepare the pie plate, take a large 9 or 10 inch pie pan that has been sprayed with cooking spray and line it with the crescent rolls so that there are no holes, you may have to stretch out the crescent rolls and cut them up to make it fit. Once the crescent rolls are covering the bottom of the pie plate, spread the Dijon mustard evenly across the crust. Now stir in one cup of the cheese and then pour the beaten eggs into the zucchini mixture and pour everything into the prepared crust. Sprinkle with remaining one cup of cheese and place in the oven to bake for 20-25 minutes or until no longer runny. Let cool a few minutes before slicing into it and enjoy!