Preheat oven to 375 degees F. Prepare Oil Pastry. Cover and set aside.

In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate.

On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Use 1- to 1 1/2-inch cookie cutters to cut out shapes from the crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm. Makes 10 servings.

In a medium bowl, stir together 3/4 cup all-purpose flour, 1/4 cup whole wheat pastry flour or whole wheat flour, and 1/4 teaspoon salt. Add 1/4 cup fat-free milk and 3 tablespoons cooking oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball.

Choose from Sugar Twin Granulated Brown or Sweet 'N Low Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 143 cal., 26 g carbo., 63 mg sodium. Exchanges: 0.5 other carbo.

Another way to transfer the pastry is to slide a baking sheet under the rolled out dough circle. Then, slide the pastry from the baking sheet onto the fruit in the pie plate.