Spicy Harvest Pie

Recipe Ingredients

1		Pillsbury all ready pie - crusts
		Filling
2 cups	474ml	Apples; unpeeled - shredded
1 cup	237ml	Zucchini; unpeeled - shredded
1/2 cup	73g / 2.6oz	Walnuts or pecans - chopped
3 tablespoons	45ml	Flour
1 1/2 cups	240g / 8.5oz	Brown sugar - firmly packed
1/4 cup	49g / 1.7oz	Butter or margarine - melted
2 teaspoons	10ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Orange peel - grated
2		Eggs - beaten
1		Egg
1 tablespoon	15ml	Water
1 cup	237ml	Whipped cream

Recipe Instructions

Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.

Heat oven to 425F. 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 crust-lined pan. Using 2 1/2 to 3-inch leaf cutter or paper 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 425F 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.

TIP: If zucchini is large, cut in half lengthwise and remove seeds before shredding.

This recipe comes from Pillsbury Classic Cookbooks "COUNTRY BAKING".

Source:
Anita Douglas

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