Sift the flour, salt and powdered sugar into a large bowl.

Using a pie cutter, cut in shortening until particles are pea-sized.

Sprinkle in the water, 1 tsp at a time, mixing lightly with a fork.

Press into a ball. Separate into 2 balls.

Roll out each ball onto a piece of parchment paper lightly dusted with flour (one crust for the bottom, and one for the top).

In a bowl combine the sliced peaches, apricots, sugar, cornstarch and lemon juice.

Preheat your oven to 425 degrees F.

Place one rolled out section of crust into the pie plate. Gently press down.

Add the peach and apricot filling.

Place the other rolled out section of pie crust onto the top.

Press together the edges of the crust (you can make the edges fancy if you like). Then trim off the extra dough.

With a sharp knife, cut vents into the top crust. I usually make 4 vents.

In your preheated 425 degree F oven, bake your pie for 25-30 minutes, keeping a watchful eye so that it doesn't burn. Then after this time, reduce the temperature to 350 degrees F, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.