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Triple-Fruit Pie

This refreshing pie features juicy slices of peaches, apricots and nectarines, and a homemade golden-brown crust. "It's irresistible on a warm summer day," says Janet Loomis from Terry, Montana.

6-8 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water
1-2/3 cups each sliced peeled peaches, nectarines and apricots
1 tablespoon lemon juice
1/2 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon butter

Directions

In a small bowl, combine flour and salt; cut in shortening until
crumbly. 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-in. pie plate. Transfer pastry to plate; trim to
1/2 in. beyond edge.
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.
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

2 of 2

Triple-Fruit Pie (continued)

Directions (continued)

top of pie.
Cover edges loosely with foil. Bake at 375° for 25 minutes.
Uncover; bake 25-30 minutes longer or until crust is golden brown
and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 390 calories, 20 g fat (5 g saturated fat), 4 mg cholesterol, 316 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g protein.