1 (15 oz.) pkg. All Ready pie crusts

FILLING:

2 c. shredded unpeeled apples
1 c. shredded unpeeled zucchini
1 c. shredded carrots
1/2 c. chopped walnuts or pecans
3 tbsp. flour
1 1/2 c. firmly packed brown sugar
1/4 c. butter, melted
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tbsp. lemon juice
1 tsp. vanilla
1 tsp. grated orange peel 2 eggs, beaten
1 egg
1 tbsp. 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 degrees Fahrenheit. In large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat. In medium bowl, beat brown sugar & butter until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange peel & 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 pattern cut remaining crust into leaf shapes, arrange over filling. In small bowl, blend 1 egg and water brush over edges & leaf shapes.

Bake at 425 degrees for 40-45 minutes or until deep golden brown. Cover pie with foil during last 15 minutes of baking to prevent excessive browning. Serve with warmed whipped cream. Store in fridge. Makes 8 to 10 servings.

If zucchini is large, cut in half length-wise and remove seeds before shredding.