Triple Fruit Pie

Directions

1. 1
   In a small bowl, combine flour and salt; cut in shortening until crumbbly.
2. 2
   Gradually add water, tossing with a fork until dough forms a ball.
3. 3
   Divide in half.
4. 4
   On a lightly floured surface, roll out one portion to fit a 9 inch pie plate.
5. 5
   Transfer pastry to plate; trim to 1/2 inch beyond edge.
6. 6
   In a large bowl, combine the peaches, nectarines, apricots, and lemon juice.
7. 7
   Combine the brown sugar, ginger and cinnamon; sprinkle over fruit and toss gently to coat.
8. 8
   Pour into crust; dot with butter.
9. 9
   Roll out remaining pastry to fit top of pie; make decorative cutouts.
10. 10
    Set cutouts aside.
11. 11
    Place top crust over filling.
12. 12
    Trim, seal and flute edges.
13. 13
    Moisten cutouts with a small amount of water; place on top of pie.
14. 14
    Cover edges loosely with foil.
15. 15
    Bake at 375 for 25 minutes.
16. 16
    Uncovered; bake at 25-30 minutes longer or until crust is golden brown and filling is bubbly.
17. 17
    Cool on a wire rack.