Spicy Harvest Pie
Yield
8 servingsPrep
45 minCook
45 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pie shell (9 inch)
15 ounce, ready to use |
|
| filling | |||
| 2 | cups |
apples
unpeeled, shredded |
*
|
| 1 | cup |
zucchini
and carrots, each, unpeeled, shredded |
|
| ½ | cup |
walnuts
or pecans, chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| ¼ | cup |
butter
or margarine, , melted |
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 | large |
eggs
beaten |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
water
|
|
| 1 | cup |
whipped cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pie shell (9 inch)
15 ounce, ready to use |
|
| filling | |||
| 473 | ml |
apples
unpeeled, shredded |
*
|
| 237 | ml |
zucchini
and carrots, each, unpeeled, shredded |
|
| 118 | ml |
walnuts
or pecans, chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
butter
or margarine, , melted |
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
orange zest
grated |
|
| 2 | large |
eggs
beaten |
|
| 1 | each |
eggs
|
|
| 15 | ml |
water
|
|
| 237 | ml |
whipped cream
|
|
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.
