Harvest Pie / Tarts

The name of this pie definitely conjures up a cornucopia  of fall flavors. The idea of combining fruit and vegetables has forever appealed to me.

I have always had a love for zucchini as far back as I can remember. Even though it is served as a vegetable, its technically a fruit because it comes from a flower. It has a golden blossom that grows under the leaves.

A member of the gourd family, zucchini is an easy to grow, summer squash, native to Central America and Mexico. Zucchini became quite popular after the 1940’s with the interest in Italian cookery.

In 1992, I came across a recipe in a little ‘Pillsbury Classic Cookbook’ for HARVEST PIE.  It had a great combination of apples, zucchini, carrots and spices. If you like these ingredients, this ‘classic’ will become a favorite fall ‘go to’ dessert recipe for you.

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Harvest Pie

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Rating: 5
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Course

Brunch, dessert

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 1 - 9" unbaked double crust pastry shell (see recipe notes)
• 2 cups apples, peeled & shredded
• 1 cup zucchini, UNPEELED, shredded
• 1 cup carrots, shredded
• 1/2 cup walnuts, chopped
• 3 Tbsp flour
• 1 1/2 cups brown sugar, firmly packed
• 1/4 cup margarine, melted
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 Tbsp lemon juice
• 1 tsp vanilla
• 1 tsp orange zest
• 2 eggs, beaten
• 1 egg plus 1 Tbsp water, beaten for egg wash
• 1 cup whipping cream,

Course Brunch, dessert Cuisine American, European, German Servings MetricUS Imperial Ingredients 1 - 9" unbaked double crust pastry shell (see recipe notes) 2 cups apples, peeled & shredded 1 cup zucchini, UNPEELED, shredded 1 cup carrots, shredded 1/2 cup walnuts, chopped 3 Tbsp flour 1 1/2 cups brown sugar, firmly packed 1/4 cup margarine, melted 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt 1 Tbsp lemon juice 1 tsp vanilla 1 tsp orange zest 2 eggs, beaten 1 egg plus 1 Tbsp water, beaten for egg wash 1 cup whipping cream,

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 425 F. Line a 9-inch DEEP pie with pastry.
2. In a large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat.

   
3. In a medium bowl, beat brown sugar & margarine until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange zest & 2 eggs; blend well. Add to apple mixture; mix well.
4. Spoon filling into pie crust-lined pan. Top with second crust & flute; slit crust in several places. In a small bowl, blend egg & water; brush over top crust. Bake for 40-50 minutes or until deep golden brown. Cover pie loosely with foil during the last 15 minutes of baking to prevent excessive browning.
5. Serve with whipped cream if desired.

   

Recipe Notes

• Oven temperatures often vary, so if you prefer, bake pie at a bit lower temperature.