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Autumn Morsels: Zapple Pie and Making Pie Crust in a Weston Pasta Machine

In the spirit of 'trick-or-treat,' today I made a Zapple Pie. Zapple Pie is both a trick and a treat. In reality it's a zucchini pie, but to your taste buds, it's a delicious apple pie.

As I baked the pie, Weston employees filtered through from as far as the back offices:
"I smell apple pie all the way at my desk!"
"Actually, it's zapple pie."
"What's that?"
"It's made with zucchini."
"Ick, I hate zucchini."



But they loved my Zapple Pie... because it tastes nothing like zucchini! Here's how I made a zucchini pie that was pleasing to the eye as well as to the taste buds:

First I made my crust dough with shortening, hot water, milk, salt, semolina, cinnamon, ginger, and nutmeg. I let it chill in the refrigerator for 40 minutes and started on my zapple pie filling.













I started by peeling the zucchini, cutting it in half and then slicing it with a Weston Mandoline Vegetable Slicer with the waffle blade attached. This ensures that when everyone cuts into the pie, the zucchini looks extra delicious inside. Then, I cooked the zucchini in lemon juice with brown sugar, butter, and flour, and cinnamon.













While it tenderized, I prepared my crust. The reason I used semolina rather than all purpose flour in my crust dough was so that I could use a pasta machine to roll out my crust and make decorative designs. Regular pie crust dough is usually too sticky to be rolled through a pasta machine. I rolled my dough with a Roma by Weston Traditional 6" Pasta Machine. Pie crust doesn't need to be as thin as pasta, so I only went about half way through the roller settings. Rather than making one big pie, I made two separate pot pie-sized pies. I layed out the sheet of pie crust dough and shaped it around the tin. Then, I pre-cooked the crust for ten minutes, or until hot to the touch.













While the crust was in, I rolled out the remaining dough, then rolled it through the Lasagnette Attachment for the Roma by Weston Traditional Style Pasta Machine. Once the filling thickened, I poured it into my pie crusts. Then, I cross-striped the pie with the lasagnette-shaped dough strands. I put the pies into the oven for 40 minutes, or until the cross strands were fully cooked, and served it to my co-workers warm.
For my full Zapple Pie Recipe, visit the Cooking With Weston Recipe Book.
Recipes
Zapple Pie
Pie Crust for a Pasta Machine
Tools
Roma by Weston Traditional Style Pasta Machine
or Roma by Weston Electric Pasta Machine
Lasagnette Attachment for the Traditional Style Pasta Machine

Weston Oven Liners
Pot Pie Tins

Sample Product Label
Norton
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