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Spicy Harvest Pie
Author/Submitted by:
Servings: 8
Categories:
Apples
/
Desserts
/
Pies & Pastries
Ingredients:
Robbie Shelton XXXJ77A 15
ounces
Pkg Pillsbury All Ready Pie,
Crusts
-----FILLING----- 2
cups
Apples; unpeeled,
shredded
1
cup
Zucchini; unpeeled,
shredded
1/2
cup
Walnuts or Pecans,
chopped
3
tablespoons
Flour 1 1/2
cups
Brown Sugar,
firmly packed
1/4
cup
Butter or Margarine,
melted
2
teaspoons
Cinnamon 1/2
teaspoon
Nutmeg 1/4
teaspoon
Salt 1
tablespoon
Lemon Juice 1
teaspoon
Vanilla 1
teaspoon
Orange Peel,
grated
2
Eggs,
beaten
1
Egg 1
tablespoon
Water 1
cup
Whipped Cream
Directions:
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)
*** See also #153. From: Lawrence Kellie To: Perron Grier Msg #152, 11-Apr-93 10:57 Eastern Subject: Apple Pie Recip
Whereas this is not an APPLE PIE it is a pie that uses Apples! Something a little different.
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