Spicy Harvest Pie

FILLING
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 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”

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)