ChamelAjvalel OP , 11 months ago

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.

test

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.

test

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:)