"I'm Not Telling" Pie

Yesterday Hermity Christine posted that fabulous pie filling recipe...  not to be outdone, I went to work today to create something equally as impressive -- and I do believe I succeeded!
We told the Old Farmer that this is "Apple-Peach" pie, when in reality is it --- you guessed it --- ZUCCHINI!!  I used some of the remainder of our cue ball squashes for this, as they peel, core and slice and end up looking suspiciously like sliced apples or peaches...  *wink wink*

Ingredients:
Crust for a 9" single crust pie
Filling:
5 cups peeled, cored and sliced zucchini
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon cinnamon (yes, I said tablespoon, we are trying to create a diversion)
1/2 teaspoon nutmeg
1/4 cup lemon juice
Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter


Preheat oven to 425 degrees.  Boil zucchini, just covered in water, in a saucepan over medium high heat for 15 minutes.  While this is boiling, mix sugar, cornstarch, cinnamon and nutmeg in a medium bowl.  Drain zucchini (don't be too neurotic about this, you want it a little juicy).  Add zucchini and lemon juice to sugar mixture.  Toss to mix well. Pour into prepared pie crust.  For topping, in a small bowl, use a fork to cut butter into flour and brown sugar until crumbly.  Sprinkle over the top of the pie.  Bake for 30-35 minutes until topping and crust are golden-brown.  Serve with vanilla ice cream.

Click Here for Printable Recipe!
Woops, the photo is sideways.  Ah well, you get the idea.  We consumed half of it for lunch, and the Old Farmer (a zucchini despiser) a) loved it and b) did not know the difference.  And I'm not telling....