Triple Fruit Pie

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Servings: 8
Prep Time: 30 mins
Related Categories: Desserts, Fruit, Pie, Pie Crust Pie, Plums
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Ingredients
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    3/4 - 1   cup 
    granulated sugar
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    2   tablespoons 
    quick-cooking tapioca
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    1/8  teaspoon 
    salt
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    2   cups 
    sliced, pitted apricots
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    1   cup 
    sliced, pitted nectarines
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    1   cup 
    sliced, pitted plums
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    2   tablespoons 
    honey
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    recipe Pastry for Double-Crust Pie (see recipe below)
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    1   tablespoon 
    milk
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    1   tablespoon 
    coarse sugar or granulated sugar
Pastry for Double-Crust Pie
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    2   cups 
    all-purpose flour
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    1/2  teaspoon 
    salt
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    2/3  cup 
    shortening
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    Cold water


Directions
1.
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.
2.
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.
3.
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.
Pastry for Double-Crust Pie
1.
In a medium bowl stir together flour and salt. Using a pastry blender or two knives, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened (6 to 7 tablespoons water total). Divide in half. Form each half into a ball.

Nutrition information
Per Serving: cal. (kcal) 397, Fat, total (g) 18, sat. fat (g) 4, carb. (g) 57, fiber (g) 2, pro. (g) 4, vit. A (RE) 124, vit. C (mg) 6, sodium (mg) 172, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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