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[Another attempt at tagging].
Ok! Ok! Ok! Made the pie by baking the filling inside the shell rather than pre-cooking. (https://forum.lettucecraft.com/t/zucchini-rhubarb-and-blueberry-pie/24450 Where I posted my recipe and a few tidbits of info).
My thoughts, it does work, to an extent. The zucchini has the perfect texture, sort of apple pie like. However, I’d wager, about 5% of the zucchini still retains the squash flavor. As I noted in the update at the link, I think when I try this again, I’ll partially cook the filling before hand, and chill it. That may speed up the infusion of the berries and rhubarb into the zucchini.
I’m still a little leery about that. Maybe only partially cooking the zucchini with a little vanilla to dilute the squash flavor would be enough.
It does work. Or it would work. It tastes just fine, rather good. Even the zucchini flavor isn’t that bad, but it just needs that extra zing. I think I’ll add some ground ginger, too. I know ginger works beautifully with rhubarb (at least it does in my rhubarb sweet bean paste in sweet gorditas). Wait…Hold a sec…Maybe partially boiling the zucchini with ginger instead of vanilla. That’d do it. That’s it. That’s what I’ll do for the next time. I have my changes for Test 2…That I’ll attempt sometime next week, I hope.
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Final update. So it is necessary to cook the filling before hand. There’s just no way arround it. However, it’s not too bad, and is doable, just not as good as precooking.
At the tip of the spoon you can see how colored the zucchini is in this jam I made. (which could be used as a pie filling).
Since a precooked crust would be used, I’d suggest using a crumble crust for the top of the pie.
And lastly, my mix ratio is pretty much 1:3 for fruit to zucchini ratio.
Which, for a rhubarb blueberry pie, to keep the colors separted like this. One could cook the zucchini with the rhubarb, and then cook the blueberries separate. I do like the coloring of this. (was my second attempt for cooking the zucchini in the pie crust. I partially boiled the zucchini with ground ginger, the filled it in the bottom, and put the fruit on top. I had hoped the flavors would have blended in downwards. It did a bit, but still not as good as I hoped. Meh, nothing made in haste, nothing found in good taste, :smile:)
Woot! Two or three days later, and all the kinks worked themselves out. It’s good as is, but does need one slight modification. The squash around the slits needs to be covered up. That’s why some of them didn’t get the coloration.
I think when I attempt this again, I’ll still up the flour, and to deal with the squash near the slits, I’ll pour over melted butter and sprinkle a little ginger over the top. I bet that will take care of any unwanted flavors.
