How to Make "Apple Pie" (zucchini) Pie Filling




When your garden is giving you more zucchini than you know what to do with.......... Do the American thing and ....Make apple pie!!

Step 1: Pick, Peel, and Dice Zucchini

Large Zucchini! You are going to need about 10 cups of diced , seeded, peeled zucchini, so you may need about 3 large zucchini. You know they are there.....look under those jumbo leaves!

Peel and dice zucchini making careful effort not to get any seeds. This will ensure your "apple" dices will be nice and firm for your pies! Continue with this until you have approximately 10 cups of diced zucchini.

Step 2: Make Apple Pie Syrup

2 cups apple juice or cider

3 cup of sugar

1/8 teaspoon of ground cloves

1/8 teaspoon of ground nutmeg

2-3 Cinnamon sticks

In a heavy large sauce pan, put the five ingredients and simmer until sugar is dissolved.

Add diced Zucchini and simmer for approximately 10 minutes.

Step 3: Prepare Jars for Canning

In a large canning pot with rack, place clean jars and lids in boiling water to sterilize, making sure water covers your jars. I used (2) quart jars for this batch. When I am canning a small batch like this one. I often will have several quart jars filled with water to help raise the level of the water, so that means less trips from the sink to the canner with water! I also helps with the possibility of those pressure veggies to tip over in the canner. This last thing that this methods is helpful for is; I now have several sealed sterilized water in case I should need in an emergency! When ever we empty a jar of canned goods, I fill with water and seal in HWB. Next canning task will be simple, I will be starting with clean jars! (Don't forget a splash of vinegar in your canning water for clear jars and easy cleanup!)

Step 4: Hot Water Bath

1. Put 2 Tablespoon of lemon juice in each sterile quart jar.

2. Fill jars with zucchini and syrup, leaving 1/2 inch headspace.

3. With moist paper towel, wipe jar rims to remove any syrup, this will insure a good seal.

4. Place sterilized seals and rings in place, finger tighten and place in canner with boiling water.

5. Bring back to boil and Process for 15 minutes.

6. Remove from canner and wait for the "ping"!!

They are now ready for your recipes!

Step 5: Enjoy Your "apple" Pie Filling!

I made this apple pie with my filling. I added some pecans, just because I like them! My hubby said it was very delicious. My mom said if I didn't tell her it was zucchini, she would never have know it wasn't apples!!

Canning and Pickling Contest 2016

Runner Up in the
Canning and Pickling Contest 2016



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    5 Discussions

    Slippery arm

    2 years ago

    That may not be safe to can like that the zucchini is not acidic enough said my aunt

    2 replies
    guidess Slippery arm

    Reply 2 years ago

    I think in sweet things it is more the sugar that is the preservative, but I'm not an expert. Any home economists/chemists want to chime in?

    TerriJ20Slippery arm

    Reply 2 years ago

    Eeeek, you made me realize I forgot to put the 2 T of lemon juice per quart! I will modify my instructable to reflect that. Thanks for the info. I have not had any issues with this recipe. I hope it doesn't keep you from trying! Thanks again!


    2 years ago

    The best use yet for those gigantic sneakily-overgrown zucchini!

    1 reply