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Mock Apple Pie Squares

Update on our local eating challenge!

August 5, 2010

I thought I'd give a quick update on our "eat local" challenge.  We have really been enjoying meeting different farmers and visiting farms and farmer's markets.  We have been able to get our eggs, cheese, chicken, beef, veggies, raw milk, and some fruit locally.   While I spend a little more on some things like the meat and dairy, I am spending less on veggies and not buying nearly as many packaged items when I shop.   Eating locally also means eating what's in season.  We are eating mostly peaches, blueberries, and some apples as far as fruit goes, because that's what's being harvested now.  We are also eating alot of zucchini!!  It has forced me to get creative and try new recipes.  This one is a keeper for us and got my 2 boys to eat a vegetable they normally wouldn't.   

We will also be freezing and canning so in the winter we can have the things that aren't in season but are still from the local area.   If you have any questions about canning and freezing please feel free to email and I can help you or direct you to someone that can.  It really isn't hard and it's alot of fun to do with the kids.  Enjoy!

Ingredients

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1-1/2 cups cold butter, cubed

  • FILLING:
  • 8 cups sliced peeled zucchini
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins

Directions

  • In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside.
  • Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins.
  • Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: about 2-1/2 dozen.


Nutrition Facts: 1 serving (1 each) equals 229 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 125 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.