Preheat oven to 375 degree F. Let piecrusts stand at room temperature as directed on package.

In a large mixing bowl combine sugar, cornstarch, cinnamon, and nutmeg. Stir in pluots or plums, apricots, and lemon juice. Set aside.

Unfold piecrusts. Place 1 piecrust on a 12-inch pizza pan (unfolded piecrusts should be 11 inches in diameter). Cut out a 3- to 4-inch circle from the center of the remaining piecrust; set aside. Stir fruit mixture. Mound fruit mixture in middle of piecrust on pan, leaving a 2-inch border. Top with remaining piecrust (with the hole at the top of the mound); firmly roll edges of piecrusts together toward filling. Place a double thickness of foil over the exposed fruit.

Bake for 25 minutes; remove foil. Bake about 20 minutes more or until pastry is brown and fruit is tender. Brush hot crust and fruit with honey butter. Sprinkle crust with sugar. Serve warm with ice cream. Makes 8 servings.