1 1/2 c. unbleached flour
8 tbsp. butter (1 stick), cut into sm. pieces
3 tbsp. vegetable shortening
3 tbsp. ice water
1/4 tsp. salt

FILLING:

4 fresh California peaches, cut into eighths (about 2 c.)
6 fresh California plums, cut into sixths (about 2 c.)
1/2 tsp. almond extract
3 tbsp. unbleached white flour
1/4 c. honey

For Crust: Combine flour, butter, shortening and salt in food processor. Pulse ON/OFF 2 or 3 times or until mixture is mealy. With processor running, add ice water in a slow steady stream until mixture rolls into a ball. Remove from processor to a lightly floured board.

Knead dough ball just to absorb the flour from the board and dough ball is not sticky. Form into a smooth round patty. Wrap in plastic wrap and refrigerate 1 hour. Roll out 3/4 of the dough between 2 sheets of waxed paper to fit into an 8-inch pie dish. With remaining dough, cut out various shapes to place on top of filling and adorn the rim.

For Filling: Combine fruit and almond extract in large mixing bowl. Add flour and toss so fruit is evenly coated. Position fruit in pie crust shell in a pleasing manner; drizzle honey evenly over fruit. Place dough cut-outs on top of fruit and adorn rim. Bake in 400 degree oven for 25 to 30 minutes, until crust is browned and fruit is easily pierced with a knife. 10 servings. Preparation time: 30 minutes. Plan ahead: chill dough, bake.