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1
{Step One} Combine flour, sugar and salt in large bowl; add butter.
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2
Using fingertips, rub in butter until pieces range in size from rice grains to peas.
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3
Add shortening; rub in until pieces are size of small peas.
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4
Sprinkle 5 tablespoons juice over, tossing gently with fork to blend.
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5
Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps.
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6
Gather dough into ball; divide into 2 parts, 1 slightly larger than the other.
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7
Flatten dough onto disks.
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8
Wrap in plastic; chill 1 1/2 hours or up to 1 day.
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9
Mix cherries, apricots, peaches and orange juice in large bowl.
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10
Let stand 30 minutes.
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11
Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.
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12
Position rack in bottom third of oven, and preheat to 425F.
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13
Roll out larger dough disk on lightly floured surface to 13-inch round.
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14
Transfer dough to 9-inch-diameter glass pie dish.
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15
Trim overhand to 1/2 inch.
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16
Roll out second dough disk on lightly floured surface to 12-inch round.
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17
Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips.
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18
Spoon filling into bottom crust.
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19
{Step Two} Arrange 6 pastry strips evenly atop filling.
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20
Arrange 6 more strips at right angles, forming lattice.
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21
Fold under ends of strips with overhanging dough.
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22
{Step Three} Crimp crust edge decoratively.
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23
Bake pie 10 minutes.
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24
Reduce oven temperature to 350F.
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25
Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer.
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26
Transfer pie to rack.
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27
Cool 1 hour.
