Crunch Top Fruit Medley Pie Recipe

Directions:

1. Pre-heat oven to 425°. Starting with the Pie Crust recipe, sift together the flour, salt, cinnamon, and nutmeg.
2. Combine the shortening with the butter. 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. Now cut the other half into the mix until it is pea-sized.
3. 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.
4. Roll the ball of dough out (or unwrap your ready-made dough) and fit into a 9-inch pie pan (I prefer glass). 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. Bake for 10 minutes.
5. Reduce heat to 350°, remove pie weights and foil, and bake for an additional 5 minutes. Remove from oven and cool on a wire rack.
6. 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. Set aside.
7. Combine your fruit, ginger, and the juice from the lemon in a large bowl (You may also add some zest from the lemon). Combine the Dry Mix in a separate bowl, and add gradually to the fruit, while tossing slowly, until well-blended. Spoon into the prepared crust and bake for 30 minutes (The oven should still be set at 350°).
8. Finish making the topping, combining the toasted oats and coconut with the raw sugar. Melt the butter, pour over top, and mix until everything is well-coated.
9. 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. You may shield the crust edges with foil if they seem to be browning too quickly.