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 inch pie plate. Transfer pastry to plate; trim to 1/2 inch 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 decorate 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 degrees F for 25 minutes. Uncover; bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. 6-8 servings.
By Robin from Washington, IA
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