Spicy Harvest Pie

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Title: Spicy Harvest Pie
Categories: Pies, Apples
Yield: 8 servings

15 oz Pkg Pillsbury All Ready Pie

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2 c Apples; unpeeled, shredded
1 c Zucchini; unpeeled, shredded
1/2 c Walnuts or Pecans; chopped
3 tb Flour
1 1/2 c Brown Sugar; firmly packed
1/4 c Butter or Margarine; melted
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt
1 tb Lemon Juice
1 ts Vanilla
1 ts Orange Peel; grated
2 Eggs; beaten
1 Egg
1 tb Water
1 c Whipped Cream

Prepare pie crust according to package directions for two-crust pie
using 9-inch pie pan. Heat oven to 425~F. In large bowl, combine
apples, zucchini, carrots, nuts and flour; toss to coat. In medium
bowl, beat brown sugar and margarine until well blended. Add
cinnamon, nutmeg, salt, lemon juice, vanilla, orange peel and 2 eggs;
blend well. Add to apple mixture; mix well. Spoon filling into pie
clrust-lined pan. Using 2 1/2 to 3-inch leaf cutter or papper patter,
cut remaining crust into leaf shapes; arrange over filling. In small
bowl, blend 1 egg and water, brush over edges of pie and leaf shapes.
Bake at 425~F for 40 to 50 minutes or until deep golden brown. Cover
pie with foil during last 15 minutes of baking to prevent excessive
browning. Serve warm with whipped cream. Store in refrigerator.
Serves 8 to 10. TIP: If zucchini is large, cut in half lengthwise and
remove seeds before shredding.

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