Monday, August 21, 2006

Pie Recipes #38 - Rhubarb Zucchini Pie Recipe

2 eggs, lightly beaten
1 1/2 c. sugar, plus extra for topping
1/4 c. flour
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 c. zucchini, peeled and chopped
3 c. sliced rhubarb
1 2-crust 9-inch pie shell

Preheat over to 400­F. Combine eggs and sugar, beating well. Stir in flour and seasonings. Add zucchini and rhubarb, mix well. Pour into pie shell, cover with top crust. Sprinkle with sugar. Bake 15 minutes at 400­F. Reduce to 350­F and bake 30 to 40 minutes or until done. Cool before serving.


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