Zucchini Pie -- Brett Broadhead

1 C Sugar
1/3 C Flour
1/2 to 1 T Ground Cinnamon
1/2 to 1 T Ground Cloves
1/2 C Lemon Juice
8 Cups Zucchini
1 9" Pie Crust
1 T Coarse Sugar for crust

Zucchini should be soft where you can push into it with a fingernail, quarter zucchini, peel, remove seeds and slice 1/8" to 1/4" slices.  They should look like apple slices.  Saute with lemon juice (covered) until translucent.  Drain off juice and let rest for 5 minutes, drain again; should be cooked down to 6 cups.  Combine sugar, flour and spices and pour into pie.  Put on top crust and make cuts into top crust about 8 in all.  Sprinkle with coarse sugar.  Bake at 400 degrees for 40 minutes or until golden brown crust.  Let cool down and try to taste the difference between apple pie and zucchini pie.