I took the zucchini cobbler one step further.

Zucchini mock apple pie

8 servings



Crust

2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.

(4.5 carb per serving for crust)



Filling

6 -8 cup zucchini
4 T lemon juice
4 T wheat protein isolate
1 1/4 cup sweetener
2t cinnamon
dash of salt
(1.5 carbs per serving for filling using liquid splenda 5.5 carbs using granular splenda)




Peel, remove seeds, slice zucchini into a large mixing bowl.

Toss with lemon juice and salt.

Mix flour, sweetener, cinnamon and add to zucchini.

It will be runny.

Pour into an unbaked pie shell and dot w/ pads of butter.

Add top crust.
Bake at 350 for 55 min.. or until golden brown..



(6 carbs total per serving using liquid splenda 10 carbs using granular splenda)