KAMPFIRE KOOKIN’
I found this recipe in an insert in the Ritchie Gazette from Harrisville, West Virginia. It’s credited to a lady named Dolly Massaro and it sounds like something I’d like to try on a campout. The price of apple pie filling seems to have gone up and I’ve noticed that there is a bumper crop of zucchini out there, soooooo give this a try and let me know how yours turned out. In the meantime I’ll be experimenting with making it in a Dutch oven.
ZUCCHINI MOCK APPLE PIE
6 cups zucchini (peel and cut lengthwise)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. cream of tartar
2 tbsp. Corn starch
1 tsp. cider vinegar
butter
pastry for a two crust pie
Preheat oven to 475 degrees. Cook zucchini slices in boiling water for two minutes or just until barely tender. Remove from stove and drain well and cool completely. In a bowl,, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated. Place pastry in a 9-inch greased pie pan. Fill with zucchini mix. Dot with butter and drizzle with vinegar. Top with crust. Bake for 12 minutes at 475 degrees. Reduce heat to 350 degrees and bake for 1 hour and 15 minutes. Cool and serve.
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