Zucchini Apple Pie

• 1 large zucchini (to make about 10 cups thinly sliced)
• 1/3 cup lemon juice
• 1/3 cup water
• 1 10-inch deep dish pie crust
• 1/2 cup flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 dash salt
• For crumb topping
• 1 cup flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup margarine

1. Peel zucchini and slice in half lengthwise.
2. Scrape out soft center and seeds, and slice thin.
3. Combine lemon juice and water.
4. Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
5. Volume will reduce by about half.
6. Drain but do not rinse.
7. Leave over sink to continue to drain.
8. Fit pie crust to pan.
9. In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
10. Add zucchini slices to bowl and toss to mix well.
11. Put zucchini mixture in pie shell.
12. For crumb topping, mix all dry ingredients.
13. Cut in margarine.
14. Put all crumbs on top of pie.
15. Bake in preheated 400 degree oven for 45 minutes.

zucchini, lemon juice, water, dish pie crust, flour, sugar, cinnamon, nutmeg, salt, flour, sugar, cinnamon, nutmeg, margarine

Taken from www.food.com/recipe/zucchini-apple-pie-38717 (may not work)