6 to 8 cups zucchini, peeled, seeded and cut into 1/2 to 1 inch pieces
3 Tablespoons lemon juice
2 Tablespoons of water
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
3 to 4 Tablespoons cornstarch
2 pie crusts
Sugar, for garnish
In a large pan, cook zucchini with lemon juice, water and sugar over medium heat for about 20 minutes, or until zucchini is soft.
Remove pan from heat, and add cinnamon, nutmeg, vanilla and cornstarch. Stir together, and add more cornstarch if there is a lot of liquid in the pan.
Let sit and come to room temperature.
Lay one pie crust in a 9-inch pie dish, and prick the bottom with a fork. Pour in filling.
Lay the second pie crust on a flat surface, and cut into 1/2 to 1 inch strips.
Place six to eight strips over the top of the filling. Fold every other strip in half, and lay one strip of dough perpendicular over the pie. Unfold the folded strips.
Now, fold the other strips in half, and lay another piece of dough onto the pie. Unfold those strips.
Keep repeating this process until you have covered the pie.
Pinch off the extra pieces, and pinch the ends of the top strips into the bottom crust.
Bake at 375* for about 30 minutes, or until the crust is golden.