Recipe: Spicy Harvest Pie (using apples, nuts, and shredded carrots and zucchini!)

SPICY HARVEST PIE

1 (15 oz) Pkg Pillsbury All Ready Pie Crusts
2 cups apples, unpeeled, shredded
1 cup zucchini, unpeeled, shredded*
1 cup shredded carrots
1/2 cup walnuts or pecans, chopped
3 tbsp flour
1 1/2 cups brown sugar, firmly packed
1/4 cup butter or margarine, melted
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
1 tsp vanilla
1 tsp grated orange peel
2 eggs, beaten
1 egg beaten with 1 tbsp water
1 cup whipped cream (for serving)

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

Heat oven to 425 degrees F.

In large bowl, combine apples, zucchini, carrots, nuts and flour; toss to coat.

In medium bowl, beat brown sugar and butter until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange peel and 2 beaten 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 pattern, cut remaining crust into leaf shapes; arrange over filling.

Brush egg beaten with 1 tablespoon water over edges of pie and leaf shapes.

Bake at 425 degrees 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.

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

Makes 1 (9-inch) pie, 8-10 servings
Source: Recipe booklet: Pillsbury Classic Cookbooks, Country Baking