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Spicy Harvest Pie

Ingredients
  All ready pie crust 15 Ounce (1 Package, Pillsbury Brand)
For filling
  Shredded unpeeled apple 2 Cup (32 tbs)
  Shredded unpeeled zucchini 1 Cup (16 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Chopped walnuts/Chopped pecans 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Firmly packed brown sugar 1 1⁄2 Cup (24 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs), melted
  Cinnamon 2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
  Vanilla 1 Teaspoon
  Grated orange peel 1 Teaspoon
  Eggs 2 , beaten
  Egg 1
  Water 1 Tablespoon
  Whipped cream 1 Cup (16 tbs)
Directions

Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.
Heat oven to 425°F.
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 pattern, 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 425°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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie

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