Spicy Harvest Pie Recipe

Step 1

Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.

Step 2

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.

Step 3

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"

Things You'll Need

  • 15oz Pkg Pillsbury All Ready Pie
  • -Crusts
  • 2c Apples; unpeeled, shredded
  • 1c Zucchini; unpeeled, shredded
  • 1/2c Walnuts or Pecans; chopped
  • 3tb Flour
  • 1 1/2c Brown Sugar; firmly packed
  • 1/4c Butter or Margarine; melted
  • 2ts Cinnamon
  • 1/2ts Nutmeg
  • 1/4ts Salt
  • 1tb Lemon Juice
  • 1ts Vanilla
  • 1ts Orange Peel; grated
  • 2 Eggs; beaten
  • 1 Egg
  • 1tb Water
  • 1c Whipped Cream

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