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. Makes 8 servings.

In a medium bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size. 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.