Prepare pastry & either use 6 mini flan pans or one 9″deep pie pan. Preheat oven to 425 F.
In a large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat.
In a medium bowl, cream together brown sugar & butter; add cinnamon, cardamom, salt, lemon juice, vanilla, orange zest & 2 eggs. Blend well. Add apple mixture & combine well.
Roll out pastry larger than your pans. Line pans leaving the jagged edge to fold over filling. Make a few pastry designs for the tops if you wish. Spoon filling into a pastry lined, mini pans. Flip rough edges over filling. Top with pastry in a fall leaf pattern. In a small dish, blend egg wash & brush over crust.
Bake for 40-50 minutes or until deep golden brown. If necessary, cover pies loosely with foil during last 15 minutes of baking to prevent excessive browning.
Serve warm with whipped cream. Store any ‘leftovers’ in refrigerator.
Recipe Notes
I laid the grated zucchini on paper towel & placed the grated apple in a strainer while I prepared the rest of the ingredients. In both cases, I did NOT hand squeeze them as you still need some of that moisture to prevent having a dry filling when baked.