Zucchini and Orange Zest Pie
Baking and Desserts • European
Description
If after 45 minutes the crust on the pie is still light, you can leave it in a bit longer, as the zucchini may make the batter moist.
Ingredients
- Courgette ½ piece
- Wheat Flour 5 oz
- Butter 5 oz
- Sugar 5 oz
- Baking Powder 1 teaspoon
- Salt ¼ teaspoon
- Farm fresh eggs 3 pieces
- Orange zest 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Grate the zucchini on a coarse grater (if it is tender and young, you can leave the skin on; if it is autumn zucchini, remove the seeds and skin), let the shavings drain in a colander.
Step 3
Meanwhile, turn the frozen butter into thin shavings using a knife. Place it in a blender, add granulated sugar (it’s better to use fine sugar). Add the eggs to the butter and sugar and blend until smooth.
Step 4
Wash the orange thoroughly and zest it using a fine grater.
Step 5
Sift the flour, add the baking powder and salt, then the zest.
Step 6
Combine the butter mixture with the flour and gently mix, being careful not to deflate the batter.
Step 7
Thoroughly squeeze the zucchini shavings and add them to the batter. Mix again and pour into a greased baking dish.
Step 8
Bake for 45 minutes.
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