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Spicy and delicious, the combination of apples, zucchini, and carrots resembles that of mincemeat. Old fashioned English mincemeat pie includes ground suet and meat. This one does not.
PASTRY for 1 double-crust 10-inch
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 9 tablespoons unsalted butter, chilled and cut into pieces or 1⁄2 cup lard, chilled
- 1 large egg, lightly beaten
- 2 teaspoons fresh lemon juice
- 3 -4 tablespoons ice water
- 2 large granny smith apples, peeled,cored,quartered,and shredded
- 2 zucchini, scrubbed,unpeeled,and shredded (8-inch each)
- 2 large carrots, peeled and shredded
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
- 1⁄2 cup raisins
- 1⁄4 cup all-purpose flour
- 1 1⁄2 cups packed brown sugar
- 1⁄4 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 large egg, beaten
- 1 tablespoon water
- TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor.
- Process or cut in the butter or lard until the fat is in pea-size pieces.
- If using a food processor, turn the mixture into a large bowl.
- In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together.
- Drizzle the liquids over the crumbly mixture.
- With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary.
- Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball.
- Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
- TO MAKE THE FILLING: Prepare the pie crust.
- On a floured surface, roll out half of the pastry to fit a 10-inch pie pan.
- Line the pan with the pastry.
- Preheat the oven to 425 F.
- In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
- In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice.
- Mix into the apple mixture.
- Turn the filling into the pastry-lined pan.
- On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips.
- Arrange on top of the filling in a lattice fashion.
- Trim and seal the strips to the bottom crust.
- In a small bowl, make the glaze by beating the egg and water together.
- Brush the mixture over the top and edges of the pie.
- Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown.
- Serve warm with whipped cream, if desired.
- The Great Holiday Baking Book.