TRIPLE FRUIT PIE
Source: Better Homes and Gardens
Makes 1 (9-inch) pie; 8 servings

3/4 to 1 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/8 teaspoon salt
2 cups sliced, pitted apricots
1 cup sliced, pitted nectarines
1 cup sliced, pitted plums
2 tablespoons honey
1 recipe Pastry for Double-Crust Pie (recipe follows)
1 tablespoon milk
1 tablespoon coarse sugar or granulated sugar

In a large bowl combine the 3/4 to 1 cup granulated sugar (depending on the tartness of the fruit), tapioca, and salt. Add apricots, nectarines, plums, and honey, tossing gently until coated. Let stand 15 minutes.

Meanwhile, preheat oven to 375 degree F.

Prepare Pastry for Double-Crust Pie and roll out half. Line a 9-inch pie plate with rolled-out pastry.

Transfer filling to pastry-lined pie plate. Trim pastry to edge of pie plate. Roll out remaining pastry. Cut slits; place on filling and seal. Crimp edge as desired. Brush top of pie with milk; sprinkle with coarse or granulated sugar. To prevent overbrowning, cover edge of pie with foil.

Bake for 25 minutes. Remove foil.

Bake for 25 to 30 minutes more or until top is golden brown and filling is bubbly. Cool on a wire rack.

PASTRY FOR DOUBLE-CRUST PIE

In a medium bowl stir together:
2 cups all-purpose flour
1/2 teaspoon salt

Using a pastry blender, cut in until pieces are pea-size:
2/3 cup shortening

Using 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water at a time over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat until all is moistened.

Divide dough in half. Form each half into a ball. Use immediately, or cover and chill until needed.