Yield: 8 servings
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(15 ounce) package all ready pie crusts

Filling:
2 cups shredded unpeeled apples
1 cup shredded unpeeled zucchini
1 cup shredded carrots
1/2 cup chopped pecans or walnuts
3 tablespoon flour
1 1/2 cup brown sugar, packed
1/4 cup margarine, melted
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon grated orange peel
2 eggs, beaten
1 egg
1 tablespoon water
1 cup whipped cream
If zucchini is large, cut in half lengthwise and remove seeds before shredding

Cooking time: 50 minutes
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Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan.
Preheat oven to 425 degrees.

In a large bowl, combine apples, zucchini, carrots, nuts and flour; toss to coat.
In a 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 2/12 - 3 inch leaf cutter or paper patter, cut remaining crust into leaf shapes; arrange over filling. In a small bowl, blend 1 egg and water; brush over edges of pie and leaf shapes.

Bake for 40-50 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.

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