Triple Fruit Pie

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 3/4 cup shortening
• 5 tablespoons water
• 1 2/3 cups sliced peeled peaches
• 1 2/3 cups sliced peeled apricots
• 1 2/3 cups sliced peeled nectarines
• 1 tablespoon lemon juice
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. 1

   In a small bowl, combine flour and salt; cut in shortening until crumbbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. On a lightly floured surface, roll out one portion to fit a 9 inch pie plate. Transfer pastry to plate; trim to 1/2 inch beyond edge.

2. 2

   In a large bowl, combine the peaches, nectarines, apricots, and lemon juice. Combine the brown sugar, ginger and cinnamon; sprinkle over fruit and toss gently to coat. Pour into crust; dot with butter.

3. 3

   Roll out remaining pastry to fit top of pie; make decorative cutouts. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Moisten cutouts with a small amount of water; place on top of pie.

4. 4

   Cover edges loosely with foil. Bake at 375 for 25 minutes. Uncovered; bake at 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.