Spicy Harvest Pie
Submitted by sun_spinx
A spiced harvest pie filled with shredded apples, zucchini, carrots, and walnuts in a brown sugar custard with cinnamon and nutmeg. Topped with leaf-shaped crust cutouts.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
120 minThis pie is fall in a flaky crust. Shredded apples, zucchini, and carrots bake into a warm, spiced custard sweetened with brown sugar and brightened with orange zest and a squeeze of lemon.
The zucchini and carrots practically disappear into the filling, making this a sneaky way to get vegetables into dessert. Nobody will know unless you tell them.
A scattering of chopped walnuts or pecans adds crunch, and the decorative leaf-shaped crust on top turns it into a real showpiece for the holiday table. Serve warm with a generous dollop of whipped cream.
Kitchen Tips
- Shred the zucchini on the large holes of a box grater and give it a good squeeze to remove excess moisture. Too much liquid makes the filling soggy.
- If your large zucchini has big seeds, halve it lengthwise and scrape the seeds out before shredding.
- Cover the pie with foil for the last 15 minutes of baking to prevent the leaf cutouts from over-browning.
- This reheats beautifully. Store leftovers in the fridge and warm slices gently before serving.
Ingredients
Directions
Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.
Heat oven to 425℉ (220℃).
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 2½ 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 left overs in fridge.
TIP: If zucchini is large, cut in half lengthwise and remove seeds before shredding.
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