You know those recipes? The ones that sound so simple, almost ridiculously so, that you wonder if they can *really* be that good? This is one of them for me. I remember the first time my Aunt Carol casually mentioned she made a “Stupid Pie” because she had a ton of zucchini and didn’t know what else to do with it. My initial thought was, “Wait, ‘stupid’ pie? Is that even a thing?” But Carol’s cooking is usually legendary, so I pressed her for details. What emerged was this incredibly moist, subtly sweet, and utterly delightful cake-like creation that, yes, we now affectionately call Stupid Pie. It’s the kind of thing that disappears in minutes, whether it’s for a weekend breakfast, a potluck dessert, or just a late-night craving. Honestly, it’s so easy, it feels almost *stupid* how good it turns out, which is probably why the name stuck.
What is a stupid pie?
So, what exactly *is* this “stupid pie”? Don’t let the name fool you; it’s not actually a pie in the traditional sense. Think of it more like a very moist, tender quick bread or a Bundt Cake that’s incredibly forgiving. It’s essentially a delicious way to use up a surplus of zucchini – those big, overgrown ones from the garden that can sometimes be a bit unwieldy. The zucchini melts into the batter, lending an unbelievable moisture and a tender crumb without adding any discernible zucchini flavor. It’s got a lovely, light sweetness, and the best part? It’s so versatile. You can dress it up with a simple glaze, dust it with powdered sugar, or just enjoy it plain. It’s less about complex techniques and more about simple, wholesome ingredients coming together to create something truly comforting and satisfying. It’s the kind of baked good that makes your kitchen smell amazing and always brings a smile to everyone’s face.
Why you’ll love this recipe?
There are so many reasons why this “Stupid Pie” has earned a permanent spot in my recipe rotation, and I’m betting it will do the same for you. First off, the flavor and texture are just out of this world. It’s unbelievably moist, thanks to that secret ingredient – zucchini! It gives it a tenderness that’s hard to achieve with other cakes or breads. The sweetness is perfectly balanced; it’s sweet enough to be a delightful dessert but not so sweet that it’s overwhelming, making it a fantastic option for breakfast or brunch too. And the simplicity? Oh, the simplicity! You can literally have this mixed up and in the oven in about 15 minutes. It’s a lifesaver on busy weeknights when you need a quick treat or when unexpected guests pop over. Plus, it’s incredibly budget-friendly. Zucchini is usually quite affordable, and the other ingredients are pantry staples. What I love most about this recipe is its sheer adaptability. Craving a little spice? Add cinnamon. Want some chocolate? Throw in some chips. Need a pretty dessert? A simple glaze does the trick. It’s far more forgiving than a delicate cake and way more satisfying than a plain loaf. It’s the kind of recipe that makes you feel like a baking rockstar without breaking a sweat. It’s the ultimate comfort bake!
How do I make a Stupid Pie?
Quick Overview
This Stupid Pie Recipe is all about ease and amazing results. You’ll simply whisk together your dry ingredients, then your wet ingredients, combine them gently, fold in the grated zucchini, and bake. That’s pretty much it! The beauty lies in its straightforward approach. There’s no fancy creaming of butter and sugar, no separating eggs. It’s a “dump and stir” kind of situation that’s incredibly satisfying and makes for minimal cleanup. The zucchini works its magic, ensuring a moist, tender crumb every single time, even if you’re a beginner baker. This method guarantees a delicious outcome, making it a reliable go-to for any occasion.
Ingredients
For the Main Batter:
You’ll need about 2 cups of all-purpose flour, plus a little extra if needed. I always use unbleached, but any all-purpose will do just fine. Make sure to measure it correctly – spoon it into your measuring cup and level it off; don’t scoop directly from the bag, or you’ll end up with too much flour and a dry pie. For leavening, 1 teaspoon of baking soda and 1/2 teaspoon of baking powder work together to give it that perfect lift. A pinch of salt, about 1/4 teaspoon, is essential to enhance all the flavors. And for sweetness, 1 cup of granulated sugar is the standard, but I’ve experimented with using half Brown Sugar for a richer flavor, which is lovely! I also like to add 1 teaspoon of ground cinnamon and a pinch of nutmeg for warmth. If you’re feeling adventurous, a quarter teaspoon of ground cloves is delicious too, but optional.
For the Filling (or rather, the “Moisture Maker”):
This is where the magic happens! You’ll need about 2 cups of grated zucchini. Don’t worry about peeling it; the skin adds a nice fleck of color and nutrients. Just make sure to squeeze out as much excess moisture as you possibly can. This is a crucial step! I usually use a fine grater and then wrap the grated zucchini in a clean kitchen towel or cheesecloth and wring it out like a wet sponge. You’ll be surprised how much water comes out. For the wet ingredients, you’ll need 2 large eggs, lightly beaten. 1/2 cup of vegetable oil is my go-to for moisture, but melted unsalted butter (cooled slightly) works beautifully too if you prefer that flavor. And for that extra tender crumb and hint of richness, 1/2 cup of milk or buttermilk. I’ve tried almond milk in a pinch, and it actually made it even creamier!
For the Glaze:
This is totally optional but highly recommended! For a simple glaze, whisk together 1 cup of powdered sugar with about 2-3 tablespoons of milk or lemon juice until it’s a smooth, pourable consistency. If you want a little tang, lemon juice is fantastic. For a richer, more decadent glaze, you can use half milk and half heavy cream. If you like a hint of vanilla, a teaspoon of vanilla extract in the glaze is always a good idea.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, grab a 9×13 inch baking pan. I like to grease it really well with butter or cooking spray and then give it a light dusting of flour. This ensures that your beautiful Stupid Pie releases cleanly without any sticking. Trust me, nobody wants a pie stuck to the pan!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg (and clove, if you’re using it). Whisking them together ensures that the leavening agents and spices are evenly distributed throughout the batter. This step is super important for an even bake and consistent flavor in every bite. Just a good whisking until everything looks uniform.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the lightly beaten eggs, vegetable oil, and milk (or buttermilk, or almond milk!). Make sure they’re all combined smoothly. If you’re using melted butter, make sure it’s cooled slightly so it doesn’t cook the eggs.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. It’s really important not to overmix here! A few lumps are perfectly fine; in fact, they’re a good sign. Overmixing can develop the gluten too much, leading to a tougher texture. So, mix until you no longer see streaks of dry flour.
Step 5: Prepare Filling
This is the step where you take your well-squeezed grated zucchini and gently fold it into the batter. Again, use your spatula and fold it in until it’s evenly distributed. You’ll notice the batter will become quite thick and studded with lovely green flecks. This is exactly what you want!
Step 6: Layer & Swirl
Spoon the batter evenly into your prepared baking pan. You can smooth the top a bit with your spatula if needed, but don’t overwork it. For a little extra flair, you could swirl in some chocolate chips or a spoonful of jam at this stage, though it’s delicious just as is.
Step 7: Bake
Pop the pan into your preheated oven. Bake for about 30-40 minutes. The exact time can vary depending on your oven, so start checking around the 30-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
Step 8: Cool & Glaze
Once it’s out of the oven, let the Stupid Pie cool in the pan on a wire rack for at least 15-20 minutes. This allows it to set up properly. While it’s cooling, you can whip up the glaze if you’re using it. Once the pie has cooled slightly, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
After the glaze has set (or if you’re skipping the glaze), you can slice it into squares or rectangles. It’s delicious served warm or at room temperature. I often find myself sneaking a piece while it’s still a little warm, and honestly, it’s divine! It holds its shape well and is perfect for sharing. Enjoy!
What to Serve It With
This “Stupid Pie” is ridiculously versatile, which is another reason it’s a weekly staple in my house. For breakfast, it’s phenomenal served warm with a strong cup of coffee. The subtle sweetness is just enough to kickstart your day without being too dessert-like. I sometimes toast a slice lightly and slather it with a little butter – pure comfort! For a more leisurely brunch, I’ll serve it alongside some fresh fruit salad and maybe a dollop of Greek yogurt or whipped cream. It looks lovely on a brunch spread and always gets rave reviews. As a dessert, it really shines. A scoop of vanilla bean ice cream or a drizzle of chocolate sauce takes it to a whole new level. It’s also fantastic with a caramel sauce. And for those cozy, quiet moments, when you just need something sweet to go with your tea or a glass of milk, this is the ultimate snack. My kids ask for this all the time when they’re craving something sweet at 10pm but don’t want to bake a whole cake. It’s that perfect balance of wholesome and indulgent.
Top Tips for Perfecting Your [Stupid Pie]
Over the years, I’ve learned a few tricks that make this Stupid Pie even better. When it comes to the zucchini, the most critical step is squeezing out that excess moisture. I can’t stress this enough! If you skip this, your pie will be too wet and might not bake up properly. I usually use a clean kitchen towel and really give it a good wring. If you have a food processor, you can pulse the zucchini a few times and then drain it. For mixing, remember the golden rule: don’t overmix! Just stir until the dry and wet ingredients are *barely* combined. A few lumps are your friend here. It ensures a tender crumb that just melts in your mouth. I’ve experimented with adding chocolate chips, nuts, or even a swirl of cream cheese filling, and they all work beautifully. For a pretty swirl effect, you could mix a tablespoon of cocoa powder and a tablespoon of sugar with a splash of milk and swirl that into the batter right before baking. Baking is usually straightforward, but keep an eye on your oven. If it seems to be browning too quickly on top, you can loosely tent it with foil for the last 10-15 minutes. For ingredient swaps, if you don’t have vegetable oil, melted butter (cooled) is a great substitute, though it will give a slightly different richness. And if you’re out of milk, water or even a dairy-free milk like almond or oat milk will work in a pinch, though buttermilk really adds a lovely tenderness. Don’t be afraid to adjust the spices too; a little more cinnamon or a touch of cardamom can be lovely additions. The glaze is totally optional, but if you want a thinner glaze, add more liquid a teaspoon at a time. If you want it thicker, add more powdered sugar.
Storing and Reheating Tips
This Stupid Pie is surprisingly good at keeping its lovely texture. At room temperature, it stays wonderfully moist for about 2-3 days. I usually just cover it loosely with plastic wrap or foil, or pop it into an airtight container. It’s important not to seal it too tightly while it’s still warm, as that can create condensation and make it soggy. If you’re not planning to eat it all within a couple of days, or if your kitchen is particularly warm, refrigerating it is a great option. It will keep well in the fridge for up to a week, still maintaining a nice moistness. Just be sure to store it in an airtight container. If you find it a little firm after refrigeration, you can bring it back to room temperature for about 30 minutes before serving, or give it a quick warm-up. For longer storage, freezing is your best bet! I like to cut it into squares first, then wrap each square tightly in plastic wrap, followed by a layer of aluminum foil or placing them in a freezer-safe bag. It can stay frozen for up to 3 months. When you’re ready to enjoy a slice, you can either thaw it overnight in the refrigerator, or for a quick thaw, you can microwave a single slice for about 20-30 seconds. If you’re reheating a larger piece, I recommend warming it gently in a low oven (around 300°F or 150°C) for about 10-15 minutes, or until warmed through. This helps retain its moisture better than the microwave. And if you add the glaze, I always recommend adding it *after* it’s been thawed and reheated, or just before serving, as the glaze can get a bit sticky or messy with prolonged refrigeration or freezing.
Frequently Asked Questions
Final Thoughts
So there you have it – the legendary “Stupid Pie”! It’s a recipe that proves that sometimes, the simplest things can bring the most joy. It’s forgiving, delicious, and the perfect way to use up those garden zucchini. I truly hope you give this recipe a try. It’s become a staple in my home for a reason, and I’d be absolutely thrilled if it became one in yours too. It’s the kind of bake that feels like a warm hug from the inside out. If you love this, you might also enjoy my Moist Banana Bread or my Easy Apple Crumble. They share that same spirit of simple ingredients yielding incredible flavor. I can’t wait to hear how your Stupid Pie turns out! Please leave a comment below and let me know your thoughts, or share any fun variations you discover. Happy baking!
Stupid Pie
Ingredients
Pie Crust
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 cup Cold unsalted butter Cut into cubes
- 0.5 cup Ice water
Pie Filling
- 6 cups Apples peeled and sliced
- 0.75 cup Granulated sugar
- 0.25 cup All-purpose flour
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 2 tablespoons Butter Cut into small pieces
Instructions
Prepare the Crust
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the Filling
- In a large bowl, combine the apples, sugar, flour, cinnamon, and nutmeg.
Assemble and Bake
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out half of the dough and place it in a pie plate.
- Pour the apple filling into the crust and dot with butter.
- Roll out the remaining dough and place it over the filling. Crimp the edges to seal.
- Cut slits in the top crust for venting.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool before serving.
