ONION ZUCCHINI AND APPLE PIE – Recipe by Piero Benigni – This recipe of my own gives you a tasty and flavoured pie. It is a perfect appetizer, a light meal or an all-day long snack. It is also a great idea as a present when visiting friends! Can be easily prepared in about one hour and a half.
Ingredients for 8 people
- 800 gonions (any variety, 28 oz)
- 200 gcourgettes (zucchini, 7 oz)
- 1apple (Granny Smith, medium)
- 1 sprigparsley
- 3 leavessage
- 2 spoonsbreadcrumbs
- 1 spoonvinegar
- 1/2 glassdry white wine
- 1egg
- 30 gcheese (parmesan, 2 tablespoons)
- 2 spoonsolive oil
- nutmeg (at taste)
- salt (at taste)
- 1 rollshortcrust pastry (pie crust in U.S.)
Tools for the onion zucchini and apple pie
- Cooker
- Oven
- Chopping Board
- Knife
- Pan 9″ with lid
- Wooden Spoon
- Scale
- Colander
- Mold 9″ diameter, no-stick
Getting ready with onion zucchini and apple pie
Finely chop parsley and sage, grate cheese. Chop onions and zucchini and put in a skillet with 2 tablespoons olive oil. Gently stew 10 minutes half-covered over a medium flame. Stir often. Add a tablespoon vinegar and some salt. Carry on stewing for 10 more minutes, every now and then stir and wet with a dash of dry white wine. Add chopped apple, parsley and sage. Continue stewing until remarkable loss of volume and apple is tender. Taste and adjust seasoning: the mixture must be savoury. If bland, the pie will be bland and tasteless. Put the mixture into a colander. Let cool down and drain 30 minutes. From time to time stir and press with a spoon. Transfer in a bowl, add egg, cheese, breadcrumbs and some nutmeg. Mix well.
Grease and flour a 9″ non-stick mold. Line with pie crust, leave the excess, repeatedly prick base with a fork. Transfer mixture, evenly spread and compact with a wet spoon.
Baking
Trim the excess, roll the edge. Put in preheated not fan-assisted oven, 175 °C or 340 °F, heat above and below, position below half-way up. Bake 45 minutes or until surface is compact and medium brown. Remove from oven, let cool down 30 minutes, remove from mold. The pie is at its best after some hours, either at room or fridge temperature. It keeps 3 days in the fridge and can be frozen with a 3-months shelf life.