*  Exported from  MasterCook  *
 
                             SPICY HARVEST PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Robbie Shelton XXXJ77A
   15       oz           Pkg Pillsbury All Ready Pie
                         -Crusts
                         -----FILLING-----
    2       c            Apples -- unpeeled, shredded
    1       c            Zucchini -- unpeeled, shredded
      1/2   c            Walnuts or Pecans -- chopped
    3       tb           Flour
    1 1/2   c            Brown Sugar -- firmly packed
      1/4   c            Butter or Margarine -- melted
    2       ts           Cinnamon
      1/2   ts           Nutmeg
      1/4   ts           Salt
    1       tb           Lemon Juice
    1       t            Vanilla
    1       t            Orange Peel -- grated
    2                    Eggs -- beaten
    1                    Egg
    1       tb           Water
    1       c            Whipped Cream
 
   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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