MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Spicy Harvest Pie
  Categories: Pies, Apples
       Yield: 8 servings
  
      15 oz Pkg Pillsbury All Ready Pie
 
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       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 ts Vanilla
       1 ts 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 425~F. 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
   clrust-lined pan. Using 2 1/2 to 3-inch leaf cutter or papper 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 425~F 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.
  
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