Spicy Harvest Pie

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

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.
Serves 8 to 10.

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

This recipe comes from Pillsbury Classic Cookbooks “COUNTRY BAKING”.
Happy Charring, the “LaRK”