Categories: Pies 
      Yield: 8 servings 
  
           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 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 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.