Spicy Harvest Pie

By Helen

Ingredients

• Pie crust for 9" double crust
• 2 cups shredded unpeeled apples
• 1 cup shredded unpeeled zucchini
• 1 cup shredded carrots
• 1/2 cup chopped pecans
• 3 tablespoons flour
• 1 1/2 cups firmly packed brown sugar
• 1/4 cup butter, melted
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• 2 eggs, beaten
• 1 egg
• 1 tablespoon water
• whipped cream, optional

Details

Servings 8

Preparation

Step 1

Prepare pie crust according to directions for double crust pie. Heat oven to 425 degrees. In large bowl, combine apples, zucchini, carrots, pecans and flour; toss to coat.

In medium bowl, beat brown sugar and butter 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 - 3" leaf cutter, 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 40-50 minutes or until deep golden brown. Cover pie with foil during last 15 minutes of baking to prevent excessive browning. Serve with whipped cream if desired.