Type what you have

Ingredients

• ✓ pastry
• unripe papaya
• white sugar
• brown sugar
• salt
• cinnamon
• egg yolk

Instructions

1. 1 Place the papaya cubes in a blender, a few at a time; blend until shredded.
2. 2 Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
4. 4 Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.

By ernesta

Ingredients

• ✓ pastry
• chicken breast
• mixed vegetable
• cream of chicken soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Simmer chicken breasts with water in a large pot until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
3. 3 Meanwhile, line the bottom and sides of a 9-inch pie plate with 1 pie crust.
4. 4 Combine canned vegetables, condensed soup, and diced chicken in a large bowl until well mixed; pour into the prepared crust.
5. 5 Cover pie with remaining crust. Crimp the crust edges; cut slits in top crust.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes.
7. 7 Enjoy!

By Allrecipes Member

Ingredients

• ✓ pastry
• sour cherry
• white sugar
• tapioca
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4. 4 Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5. 5 Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.

By Lisawas

Ingredients

• ✓ pastry
• white sugar
• all-purpose flour
• gooseberry
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C.)
2. 2 Roll out 1 crust on a floured work surface to fit a 9-inch pie plate; place into the pie plate. Roll out remaining crust and set aside.
3. 3 Mix together sugar and flour in a medium bowl until well combined.
4. 4 Place 2 cups gooseberries in the prepared pie plate and sprinkle with 1/2 of the sugar-flour mixture. Top with remaining 2 cups gooseberries, then sprinkle with remaining sugar-flour mixture. Dot with butter. Cover with top crust; seal and flute the edges. Cut a few slits in the top to allow steam to escape.
5. 5 Bake in the preheated oven until golden brown, 35 to 40 minutes. Cover the edges of pie with aluminum foil if over-browning occurs; remove the foil for the final 15 minutes of baking. Cool completely on a wire rack before slicing.

By Edi

Ingredients

• ✓ pastry
• rhubarb
• pineapple chunk
• white sugar
• tapioca
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place into the pie plate for bottom crust. Roll out remaining 1 pie crust for top crust; set aside.
3. 3 Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer to the prepared pie plate. Cover with top crust; seal and crimp the edges. Brush top with milk; cut a few slits in top crust to allow steam to vent.
4. 4 Bake in the preheated oven until crust is golden and liquid bubbles in center, about 45 minutes.

By KIDDO

Ingredients

• ✓ pastry
• cornstarch
• cinnamon
• apple juice concentrate
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.
2. 2 Whisk cornstarch, cinnamon, and 1/4 of the apple juice together in a bowl.
3. 3 Simmer apples in remaining apple juice in a saucepan over medium heat until tender; add cornstarch mixture and stir until thickened.
4. 4 Pour into bottom crust; cover filling with remaining pie crust. Flute the edges to seal then cut several slits in the top crust to allow steam to escape. Bake pie in the preheated oven until crust is golden brown, about 45 minutes.

By Barbara

Ingredients

• ✓ pastry
• white sugar
• lemon
• egg
• milk

Instructions

1. 1 Combine sugar and sliced lemons in a large bowl. Let stand for at least 4 hours or overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Press one pie pastry into a pie plate.
3. 3 Add beaten eggs to the sugar-lemon mixture and mix until well combined. Pour into the bottom crust, then cover with remaining pie pastry. Brush top crust with milk and sprinkle with sugar as desired.
4. 4 Bake in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until a knife inserted into the center comes out clean, 20 to 25 more minutes.

By Susan Hissam

Ingredients

• ✓ pastry
• blackberry
• white sugar
• all-purpose flour
• salt
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line one pie crust in a 9-inch deep dish pie pan.
2. 2 Place blackberries in a large bowl. Stir sugar, flour, and salt together; sprinkle over berries, and toss to coat. Pour into the pie crust; dot with butter. Place other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
3. 3 Bake in the preheated oven until the top crust is browned, 1 hour. Let cool to almost room temperature before serving for filling to set.

By XSOIDEI

Ingredients

• ✓ pastry
• apple
• white sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine apples, sugar, cinnamon, and nutmeg in a large pot over low heat. Mix well and cook, stirring frequently, until apples are tender but not mushy, 8 to 12 minutes.
3. 3 Place one pie pastry in a 9-inch pie pan. Pour in apple mixture, then cover with remaining pastry. Seal the edges and cut several steam vents in the top.
4. 4 Bake in the preheated oven until crust is golden brown, 30 to 40 minutes.

By Eva

Ingredients

• ✓ pastry
• turkey
• mixed vegetable
• cream of chicken soup
• cheddar cheese
• seasoned salt
• seasoned pepper blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.
2. 2 Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.
3. 3 Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.
4. 4 Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

By KatieIng

Ingredients

• ✓ pastry
• elderberry
• sugar
• cornstarch
• water
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a 9-inch pie plate with 1 pie crust. Set aside.
3. 3 Combine elderberries and sugar in a large pot. Whisk cornstarch and water together in a small bowl; stir into berries and cook over medium heat, stirring constantly, until filling bubbles and reaches desired thickness. Stir in more cornstarch slurry if filling is not thick enough. Off heat, stir in lemon juice.
4. 4 Meanwhile, roll remaining crust into a 10-inch circle. Cut into ½-inch strips with a sharp paring knife or pastry wheel. Pour elderberry filling into the prepared pie crust; dot with butter. Moisten rim of pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
5. 5 Bake in the preheated oven until crust is browned and filling is bubbling through holes in crust, about 40 minutes.

By Esther Kenagy

Ingredients

• ✓ pastry
• apple
• tapioca
• white sugar
• lemon juice
• nutmeg
• cinnamon

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut four 6-inch rounds out of the pie crusts, and fit them into four 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
3. 3 Mix diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon in a bowl until thoroughly combined; allow mixture to stand for 5 minutes to soften the tapioca. Stir mixture again, and spoon into prepared pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
4. 4 Bake in the preheated oven until the pies are golden brown and apple filling is bubbling, about 30 minutes. Cool before serving.

By Lisawas

Ingredients

• ✓ pastry
• mango
• white sugar
• cornstarch
• lemon juice
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
2. 2 Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
3. 3 Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.

By Allrecipes Member

Ingredients

• ✓ pastry
• sugar
• tapioca
• cinnamon
• blueberry
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out ½ pie dough to fit a 9-inch pie plate; trim crust to the rim of the plate. Loosely cover crust with plastic wrap; chill in the refrigerator.
3. 3 Combine sugar, tapioca, and cinnamon in a bowl: add blueberries and toss to coat. Pour lemon juice over top.
4. 4 Meanwhile, roll out remaining ½ pie dough into a 10-inch circle for top crust; cut into ½-inch strips with a sharp knife or pastry wheel. Pour blueberry filling into chilled pie shell; dot with butter. Moisten the rim of the pie with a small amount of water. Start with the longest strips, lay first 2 in an X in center of pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for edges of lattice. Fold ends of lattice strips under edge of bottom crust; flute the crust. Place pie on a baking sheet.
5. 5 Bake in the preheated oven until filling is bubbly and crust is light brown, 40 to 50 minutes. Cool completely before serving.

By Natalie

Ingredients

• ✓ pastry
• rhubarb
• cherry pie filling
• white sugar
• tapioca
• sugar

Instructions

1. 1 Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
3. 3 Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.

By Annabelle Magee

Ingredients

• ✓ pastry
• sugar
• all-purpose flour
• butter
• peach
• egg wash

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, flour, and butter together in a medium bowl until crumbly; set mixture aside.
3. 3 Line the bottom and sides of a 9-inch pie plate with one pie crust.
4. 4 Arrange a single layer of peaches in crust. Sprinkle with some of crumble mixture. Continue layering with remaining peaches and crumble mixture.
5. 5 To top the pie with lattice strips: Roll the remaining crust into a 10-inch circle. Cut into twelve 3/4-inch strips with a sharp paring knife or pastry wheel. Arrange six lattice strips vertically across the pie using the shortest strips for the edges of the pie. Arrange remaining 6 strips horizontally, weaving them in an over-and-under pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp the edges. Brush lattice with egg wash.
6. 6 Bake pie in the preheated oven until peaches are bubbling and crust is golden, about 45 minutes. Allow pie to cool before slicing.
7. 7 Slice and serve.

By Marcia Kammann

Ingredients

• ✓ pastry
• mixed berry
• white sugar
• cornstarch
• liqueur
• lemon juice
• half-and-half
• egg yolk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
2. 2 Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of runny jam or sundae fruit topping.
3. 3 Pour mixture into pie crust. Moisten the edge of crust with cold water, top with second crust, and seal by pinching. Poke at least 3 holes in top crust.
4. 4 Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
5. 5 Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

By amberlynn

Ingredients

• ✓ pastry
• white sugar
• cinnamon
• apple
• butter
• egg
• water

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Line a 9-inch pie dish with one pastry crust; set second one aside.
3. 3 Combine 3/4 cup sugar and cinnamon in a small bowl. Add more sugar if your apples are tart.
4. 4 Layer apple slices in the prepared pie dish, sprinkling each layer with cinnamon-sugar mixture.
5. 5 Dot top layer with small pieces of butter. Cover with top crust and flute the edges to seal.
6. 6 Beat egg with 1 tablespoon water to make an egg wash; brush the top crust with egg wash. Cut several slits in the top crust to allow steam to escape.
7. 7 Bake pie on the lowest rack of the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until golden brown and filling bubbles, 30 to 35 minutes more.
8. 8 Serve warm or cold.

By Carol

Ingredients

• ✓ pastry
• cornstarch
• pineapple
• white sugar
• salt
• egg yolk

Instructions

1. 1 Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
4. 4 Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.

By pvf

Ingredients

• ✓ pastry
• white sugar
• all-purpose flour
• cinnamon
• clove
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar, flour, cinnamon, and cloves in a small bowl; set aside.
3. 3 Place 1 pie crust into a 10-inch pie plate. Place ½ apple slices in the prepared crust; sprinkle with ½ sugar mixture. Top with remaining ½ apple slices; sprinkle with remaining ½ sugar mixture. Cover filling with remaining 1 pie crust. Press crust edges together with the tines of a fork to seal; poke holes in top crust with a knife.
4. 4 Bake in the preheated oven for 45 minutes.

By Emily B

Ingredients

• ✓ pastry
• peach
• blueberry
• lemon juice
• sugar
• tapioca
• salt
• margarine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.
2. 2 Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes.
3. 3 Transfer fruit into prepared pie crust. Scatter butter pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
4. 4 Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.

By the mortician's wife

Ingredients

• ✓ pastry
• plum
• sugar
• cornstarch
• lemon juice
• vanilla extract
• almond extract
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a 9-inch pie plate with 1 pie crust; set aside. Set remaining 1 pie crust aside.
3. 3 Toss plums, sugar, cornstarch, lemon juice, vanilla extract, and almond extract together in a large bowl with a rubber spatula until well combined. Transfer to the prepared pie crust.
4. 4 Cover filling with remaining pie crust; flute edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top crust; cut several ventilation slits in top crust to allow steam to escape.
5. 5 Bake in the preheated oven until filling is bubbly and crust is golden brown, 35 to 40 minutes. Cool before serving for 10 minutes.

By Michael Thompson

Ingredients

• ✓ pastry
• tapioca
• salt
• sugar
• cherry
• almond extract
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
2. 2 In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
3. 3 Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

By Cali

Ingredients

• ✓ pastry
• mincemeat pie filling
• apple
• walnut
• brown sugar
• rum
• lemon juice

Instructions

1. 1 Combine mincemeat, apples, walnuts, brown sugar, rum, and lemon juice in a bowl. Cover bowl with plastic wrap; refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lowest position.
3. 3 Remove filling from the refrigerator; bring to room temperature. Meanwhile, place 1 crust in bottom of a 9-inch pie plate.
4. 4 Stir mincemeat filling well; pour into the bottom crust. Top with remaining 1 pie crust; crimp edges. Cut vent slits in top crust (or cut top crust into strips and weave for a lattice top).
5. 5 Bake in the preheated oven until golden brown, about 40 minutes.

By MARBALET

Ingredients

• ✓ pastry
• marionberry
• white sugar
• all-purpose flour
• lemon juice
• water
• sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl.
3. 3 Place 1 pie crust in bottom of a 9-inch pie plate; add marionberry filling. Cover with remaining crust; crimp edges to seal. Brush pie lightly with water. Sprinkle remaining 2 teaspoons sugar on top. Cut 4 to 8 slits (1-inch) in top crust with a knife.
4. 4 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until crust golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.

By aijiesi

Ingredients

• ✓ pastry
• apple
• sugar
• all-purpose flour
• cinnamon
• salt
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with bottom crust.
2. 2 Combine apples, sugar, flour, cinnamon, salt, and nutmeg in a bowl. Place mixture into the prepared pie plate. Dot with butter. Cover with top crust and seal. Cut holes in top crust to allow venting.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until crust is golden brown and apples are tender, 40 for 50 minutes. Cool and serve.

By Arletta

Ingredients

• ✓ pastry
• raspberry
• sugar
• cornstarch
• tapioca
• water
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix raspberries, sugar, cornstarch, tapioca, and water together in a bowl; set aside as you arrange crust.
3. 3 Line the bottom and sides of a 9-inch pie plate with one pie crust.
4. 4 Spoon raspberry mixture into bottom crust, and put four 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and fruit is bubbly, about 45 minutes more.

By Susan

Ingredients

• ✓ pastry
• white sugar
• brown sugar
• tapioca
• salt
• rhubarb
• blueberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
3. 3 Divide pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of dough and top with remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

By Katy Smith

Ingredients

• ✓ pastry
• huckleberry
• white sugar
• flour
• lemon zest
• lemon juice
• butter
• heavy cream
• sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line bottom and sides of a 9-inch pie plate with one pie crust; place huckleberries into crust.
3. 3 Combine ¾ cup sugar and flour in a small bowl; sprinkle evenly over berries. Add lemon juice and lemon zest over top; dot with butter. Cover with top crust. Press edges together to seal: cut steam vents in top. Brush top with cream. Sprinkle with 2 teaspoons sugar.
4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown, 20 to 25 minutes more.

By Saundra

Ingredients

• ✓ pastry
• zucchini
• lemon juice
• salt
• brown sugar
• cinnamon
• cream of tartar
• nutmeg
• all-purpose flour

Instructions

1. 1 Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. 2 In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3. 3 Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

By Elizabeth Wood