1 recipe pastry for a 9 inch double crust pie
1/4 cup butter, softened
40 zucchini, sliced
1 cup bell peppers, sliced
1 cup onion, sliced
2 large carrots, peeled, seeded and cut into 1/4 inch strips
1 large onion, seeded and cut into strips
3 eggs
3 cups water
3 tablespoons all-purpose flour
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons all-purpose flour
1 1/2 teaspoons margarine
1/4 cup chopped fresh parsley
1/2 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped green onions
1 (10 ounce) package frozen mixed berries, thawed
1/2 cup diced red bell pepper
1/2 cup diced red onion
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch double crust pie pan.
Place zucchini in a large bowl. Stuff pepper slices with the zucchini. Place bell peppers and onions in a large bowl. Heat water in a large saucepan over medium heat. Stir continuously until vegetables are tender.
Place eggs in a small saucepan over medium heat. Mix together with 2 cups of water. Bring to a boil, stirring constantly, and remove from heat.
Stir flour into eggs and milk mixture; stir well. When mixture is thick, stir in 1/8 cup of flour. Pour mixture into prepared pan.
Bake in preheated oven for 25 to 30 minutes, or until zucchini is tender. Sprinkle with remaining 1/2 cup flour, then stir in 1/2 cup of flour.
Meanwhile, prepare Mixed Fruit Pie: In a large bowl, combine mixed fruit, orange juice, lemon juice, orange zest, orange zest, lemon zest, lemon zest, lemon zest and lemon zest. Mix thoroughly. Pour mixture into pie crust.
Meanwhile, melt butter in a large skillet over medium heat. Add zucchini and ginger and saute until golden brown. Remove zucchini and ginger from pan. Place zucchini and ginger on bottom of pie crust. Arrange carrots, onions and bell peppers over zucchini and ginger.
In a medium saucepan, combine eggs, water, 2 tablespoons flour, baking powder, salt, 1/2 tablespoon flour and 1/4 cup lemon juice. Bring to a boil, stirring constantly, and remove from heat.
Return zucchini and ginger to pan, then dissolve remaining 1/4 cup flour in water. Pour over zucchini and ginger. Cover, reduce heat to medium-low, and simmer 1 hour.
Remove fruit from pan; place zucchini and ginger over fruit, cover, and simmer until tender. Pour over zucchini and ginger in pie. Sprinkle bread cubes over zucchini and ginger pie. Cover, and chill overnight.
Remove pie from refrigerator. Beat egg, lemon juice and 1/2 cup flour into fruit mixture. Transfer to pie dish. Cover and chill overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove zucchini from refrigerator. (For 2 quart pies, arrange zucchini over top and spoon zucchini on top. Cover and chill overnight.)
Remove zucchini from refrigerator. Remove fruit from zucchini and ricotta filling; return to refrigerator. Remove fruit from ricotta filling. Cover and chill overnight.
While filling is chilling, heat butter in a large skillet over medium heat. Saute zucchini and tomato in butter for 5 minutes; stir in bread cubes and zucchini mixture. Cook until tender but still firm, about 10 minutes. Transfer to serving dishes. Divide zucchini and tomato mixture among prepared pie