Recipe - Zucchini-Apple Pie

2 9inch pie crusts, unbaked
4 One half cup Zucchini, cut lengthwise
1 Three fourths cup Granulated sugar
pn Salt
2 teaspoon Allpurpose flour
1 One fourth teaspoon Cinnamon
1/8 teaspoon Nutmeg
One half teaspoon Cream of tartar
2 teaspoon Lemon juice
2 teaspoon Butter or margarine
1 lg Green baking apple

Preheat oven to 375degrees. Peel zucchini, cut lengthwise, remove seed and
cut as you would for apple pie. Cook in boiling water until BARELY tender
(about 23 minuteshowever, I microwave for about a minute or two in a
casserole dish), but DO NOT overcook. Drain. Cool in ice water for 5
minutes then drain again. Pare and slice apple. Mix zucchini and apple
together with rest of ingredients. Pour into prepared crust. Dot with
butter or margarine. Cover with the top crust and crimp the edges to seal.
Bake 40 to 50 minutes, or until the crust is golden brown and the filling
is bubbly. If the crust begins to brown too quickly, cover it with pieces
of foil or take an aluminum (throwaway type), cut out the middle and place
the cutout edge over the crust edge of the pie.