Homemade Triple-Fruit Pie

Name: Homemade Triple-Fruit Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6-8 servings.
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

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.

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 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.