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1
Pre-heat oven to 425.
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2
Starting with the Pie Crust recipe, sift together the flour, salt, cinnamon, and nutmeg.
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3
Combine the shortening with the butter.
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4
Take half of this mixture and cut it into the flour mixture, working it lightly with your fingertips until it has the consistency of corn meal.
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5
Now cut the other half into the mix until it is pea-sized.
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6
Sprinkle the water into the dough, blending until you can gather the dough up into a ball, adding another teaspoon or so of water if needed.
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7
Roll the ball of dough out (or unwrap your ready-made dough) and fit into a 9-inch pie pan (I prefer glass).
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8
Cover the dough with foil, pressing it down to the bottom, conforming it to the crust and weighing it down with dried beans or pie weights.
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9
Bake for 10 minutes.
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10
Reduce heat to 350, remove pie weights and foil, and bake for an additional 5 minutes.
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11
Remove from oven and cool on a wire rack.
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12
Spread the coconut flakes and rolled oats on a cookie sheet and toast in oven, about ten minutes, until coconut is golden, turning and mixing frequently.
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13
Set aside.
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14
Combine your fruit, ginger, and the juice from the lemon in a large bowl (You may also add some zest from the lemon).
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15
Combine the Dry Mix in a separate bowl, and add gradually to the fruit, while tossing slowly, until well-blended.
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16
Spoon into the prepared crust and bake for 30 minutes (The oven should still be set at 350).
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17
Finish making the topping, combining the toasted oats and coconut with the raw sugar.
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18
Melt the butter, pour over top, and mix until everything is well-coated.
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19
After the first 30 minutes of baking, take the pie out, spoon the topping onto the pie, pressing down evenly, and bake for an additional 30 minutes.
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20
You may shield the crust edges with foil if they seem to be browning too quickly.
