Cucumber Pie Recipes

"CUCUMBER APPLE CRAISIN PIE" (NANCYS NEW RECIPE)

Steps:

• 1. Peel cucumbers, and cut in half length wise.
• 2. Seed cucumbers, and slice like for apple pie
• 3. Cut up prepared apple, for a pie add to bowl of cut up cucumbers.
• 4. Add drained craisins and lemon juice to bowl. Mix. Add all to a pot and cook all on low setting stirring often.. to soften. Do not scorch
• 5. Remove from stove add spices sugar, cinnamon, cloves, salt, cardamom, nutmeg butter and flour. Mix.
• 6. Add hot mixture in small batched to blender, or a food processor. I had to do this next step, because the cucumber slices did not want to cook up and soften. So mash it up! with the spices.
• 7. This then made to much for one pie.. so I added 1 can of apple pie filling. Mix it in with the mashed cucumbers etc. This now is enough for two pies!
• 8. I was going to make one pie with a top crust... Instead I ended up with 2 pies, sooooo I used two frozen pie crusts from my freezer. Added the streusel topping to both pies. Any streusel topping recipe will do or your own recipe
• 9. Bake at 350 for 45 minutes. Half way baked put a aluminum collar around the pie crust edges..so's they don't burn.
• 10. Slice and enjoy! Whipped cream on your slice would put this recipe over the top!
• 11. This foto was going to be the main picture. Instead after I cut the pie slice... I knew that had to be the main picture.

CUCUMBER KEY SUMMER LIME PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Soften butter in microwave.
• Stir butter into flour and sugar to form a paste.
• Press this paste into the bottom of a 9-inch pie pan.
• Bake for 15 minutes, let cool.
• Combine lime zest, juice, and cucumber peel, puree in blender until smooth.
• Stir into bowl with sweetened condensed milk, egg yolks, and stir into smooth.
• Pour into pie pan.
• Bake for 15 minutes, remove and cool for 10 minutes.
• Place in fridge until completely cool.

CUCUMBER NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
• Place shredded cucumbers into a colander and let drain for about 30 minutes.
• Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
• Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS

Steps:

• Peel the cucumbers.
• Cut in half lengthwise and scoop out the seeds with a spoon.
• Cut into lengthwise strips about 3/8 inch wide.
• Cut strips into 2 inch pieces.
• Toss the cucumber in a bowl with the vinegar, salt and sugar.
• Let stand for 30 minutes to several hours.
• Drain and pat dry in a towel.
• Preheat oven to 375.
• Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
• Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
• Variation One: Parslied Cucumbers.
• In a warm vegetable dish toss with 2 Tbsp minced parsley.
• Variation Two: Creamed Cucumbers.
• Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.