Spicy Harvest Pie

Title: Spicy Harvest Pie

Categories: Pies, Apples

Yield: 8 servings

15 oz Pkg Pillsbury All Ready Pie

MMMMM--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

9-inch pie pan. Heat oven to

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

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.

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.

8 to 10. TIP: If zucchini is large, cut in half lengthwise and remove seeds before shredding.

MMMMM