Everyone has zucchini that hide until they're too big. Here's a perfect way to use them. There are apple pies and apple pies, but this is an extra good one, and so inexpensive. You really have to try it to believe.

Use big zucchini, but still tender enough that you can pierce the skin with your thumbnail. Peel, cut in quarters lengthwise, remove the seeds and slice crosswise.

Toss together in a skillet:

4 c. sliced zucchini, cooked until tender-crisp
2 tbsp. lemon juice
Dash of salt

Mix in a bowl:

1 1/4 c. sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tartar
Dash of nutmeg
3 tbsp. flour

Add the zucchini and mix well. It will be runny, but that's o.k. Dump the filling into a 9 inch crust and dot with butter. Add the top crust and bake at 400 F. for 40 minutes or until golden brown.