Mixed Fruit Pie

Ingredients

• Crust
• 2 cups All-Purpose Flour (for crust)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 3/4 cup Unsalted Butter (1 1/2 stick) cut into 1/2-inch pieces (for crust)
• 2 tablespoons Vegetable Shortening cut into 1/2-inch pieces
• 6 tablespoons Orange Juice (for crust)
• Filling
• 2 tablespoons Dried Tart Cherries Coarsely chopped (may be substituted with other Dried Cherries)
• 2 tablespoons Dried Apricots Finely chopped
• 2 tablespoons Dried Peaches Finely chopped
• 2 tablespoons Orange Juice (for filling)
• 2 1/2 pounds Organic Apples (Golden delicious apples peeled,cored and thinly sliced)
• 3 1/2 tablespoons All-Purpose Flour (for filling)
• 1/2 teaspoon Ground Cinnamon
• 1/4 cup Honey
• 1/4 cup Unsalted Butter (1/2 stick) Melted (for filling)
• 1 tablespoon orange peel - grated

Directions

1. Make Crust
2. To make the crust, combine the flour, sugar and salt in large bowl.
3. Add butter; using fingertips, rub in butter until pieces range in size from rice grains to peas.
4. Add shortening; rub in until pieces are size of small peas.
5. Sprinkle 5 tablespoons juice over mixture, tossing gently with fork to blend.
6. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps.
7. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks.
8. Wrap dough in plastic and chill 1 1/2 hours or up to 1 day.
9. To make the filling, mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes.
10. Mix in apples, flour, cinnamon and cardamom.
11. Mix in honey, butter and orange peel.
12. Position rack in bottom third of oven and preheat to 425 degrees F.
13. Roll out larger dough disk on lightly floured surface to 13-inch round.
14. Transfer dough to 9-inch-diameter glass pie dish; trim overhang to 1/2 inch.
15. Roll out second dough disk on lightly floured surface to 12-inch round.
16. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips.
17. Spoon filling into bottom crust.
18. Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice.
19. Fold under ends of strips with overhanging dough. Crimp crust edge decoratively.
20. Bake pie 10 minutes, and then reduce oven temperature to 350 degrees F.
21. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer.
22. Transfer pie to rack. Cool 1 hour.