| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies &, Pastry |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Zucchini, peeled and sliced |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Tapioca |
| 2 |
tb |
Cornstarch |
| 5 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Flour |
INSTRUCTIONS
CRUMB TOPPING
Mix together. Pour into unbaked pie shell. Mix together crumb topping and
sprinkle on top of pie. Place pie in large paper bag, fold and staple
closed. Bake 1 hour at 375 degrees.
Recipe by: Brenda Posted to EAT-L Digest by "Iris E. Dunaway"
<hister@JUNO.COM> on Jul 5, 1997
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