Instructions: Make pastry: Cut cold butter into flour and salt in a medium bowl; mix with fingers until butter is blended in. Stir in water and mix with fingers until dough forms a ball. Cover and refrigerate while preparing filling.

Make filling: Combine plums, peaches, sugar, tapioca, lemon rind, cinnamon, mace and salt; let stand 15 minutes. Pour into a 9 inch deep-dish pie plate.

Roll pastry dough on floured surface. Cut into strips and cover pie with lattice top.

Bake at 425 for 35 minutes or until filling is bubbly and crust is browned. Check pie during baking; if it is browning too fast, cover edge with foil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.