Spicy Harvest Pie
|All ready pie crust||15 Ounce (1 Package, Pillsbury Brand)|
|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)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Lemon juice||1 Tablespoon|
|Grated orange peel||1 Teaspoon|
|Eggs||2 , beaten|
|Whipped cream||1 Cup (16 tbs)|
Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.
Heat oven to 425Â°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 425Â°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.