Triple Fruit Pie

• 2 cups flour
• 1 teaspoon salt
• 34 cup shortening
• 5 tablespoons water
• 1 23 cups sliced peeled peaches
• 1 23 cups sliced peeled apricots
• 1 23 cups sliced peeled nectarines
• 1 tablespoon lemon juice
• 12 cup packed brown sugar
• 14 teaspoon ground ginger
• 14 teaspoon ground cinnamon
• 1 tablespoon butter

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

flour, salt, shortening, water, peaches, apricots, nectarines, lemon juice, brown sugar, ground ginger, ground cinnamon, butter

Taken from www.food.com/recipe/triple-fruit-pie-229619 (may not work)