Hello Nancy and Landers,
This is for AnneE from PA. who wanted the pie recipe with the crumb topping in the July 18
newsletter. Hope this is what you are looking for..

Zucchini Mock Apple Pie

6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vinegar
Butter
Pastry for one-crust pie

Crumb Topping
1/2 cup brown sugar, well packed
1/2 cup all purpose flour
2 tablespoons butter, must be room temperature

Mix sugar and flour together well in a bowl. Add butter and with a fork mix until nice and crumbly.
Top pie and bake.

Preheat oven to 475 degrees. Steam zucchini slices over boiling water until barely tender, about 2 to 3 minutes. Remove from stove, cool and let drain well (see ?Tip,? below). In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated. Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crumb topping. Bake for 12 minutes at 475. Reduce heat to 350 and bake about 1 hour 15 minutes.

Tips: Make sure the zucchini is well-drained and cooled before adding to sugar mixture or sugar will liquefy and make a river in your pie dish. If making two pies you will need two pie crust and you will need to double the crumb topping recipe.
Kathy In Alabama