1. Line a 9" to 10" deep-dish pie plate with one unbaked crust. Preheat oven to 375(F) degrees and lower oven rack to middle position. It wouldn't hurt to line the bottom oven rack with foil just in case it spills over.

2. As you slice the fruit, dip it in or let it sit in a bowl of lemon-lime soda. The citric acid will keep the fruit from turning brown. Once you are ready to mix the filling, drain off the soda and place the fruit in a large mixing bowl.

3. In a small bowl, combine flour, sugar, cinnamon, nutmeg, and salt. Pour over the fruit, mixing well. [note: at this stage, you can freeze the filling in an airtight bag to use in the future.]

4. Pour filling into unbaked pie shell. Top with brown sugar, vanilla, and lemon juice. Finally, thinly slice the butter/margarine over the top of the filling.

5. Cover filling with top crust. Turn top crust under the bottom crust, then crimp edges tightly and cut vents in the top crust. Brush the top of the crust with milk, then sprinkle with sugar.

6. Bake at 375(F) degrees for a total of one hour. Because of the length of time, it's easy for the top crust to become overbrowned. I use a metal crust shield or aluminum foil around the rim of the pie - bake with the shield on for about 35-40 minutes, then remove the shield for the remainder of the cooking time.

7. Pie leftovers keep better if refrigerated.