The holidays are upon us! Make pies ahead of time! Pie crust and Unapple pie recipe...

Last night I made the pie crust and today I'll be baking my Unapple Pie, cooling it completely, and freezing it. It'll save time and stress on Thanksgiving Day. Come Thanksgiving I'll only have to worry about making the Pumpkin Pie-and that one is easy-peasy to make. Unapple and Apple pies are perfect for freezing, but I don't recommend it for Pumpkin Pie.

Simple Pie Crust

Ingredients:

2c flour

1t salt

1c Crisco Butter Flavored Shortening

½ cup ice cold water

In a large bowl mix flour & salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water. Form a ball with mixture (do not overwork.) Divide dough in half, shape into two balls, wrap in saran wrap and refrigerate overnight.

Place wax paper on counter. Place dough on top. Cover with another piece of wax paper and roll out. Remove wax paper from top, flip crust into pie pan. Use as directed in pie recipe.

Unapple Pie: Zucchini Pie

Ingredients:

4-5 zucchini: peeled, seeded & sliced ¼” thick

1c sugar

1/4c brown sugar

2T flour

1 1/2t cinnamon

1T Cream of Tartar

1/8t salt

¼t ground nutmeg

1T butter, diced

1 recipe pastry for a double pie crust

Boil zucchini two minutes. Drain and cool. Preheat oven to 400 degrees. Mix together sugar and spices. Mix well with zucchini (after you’ve peeled, sliced, and seeded it). Place into pie crust and dot with butter. Place top of pie crust onto pie. Seal sides with fork tines. Poke a few times to vent and bake at 400 degrees for 10 minutes. Reduce oven to 350 degrees for 30-50 minutes, until pie crust is browned. Cool completely. This may be made ahead of time. Cool completely and freeze. To cook from frozen, put frozen homemade pie into UNpreheated oven at 350 degrees. Bake for 25 minutes.