1. For the crust

To make the pie

1. Preheat oven to 425°F (218°C).
2. Remove pie crusts from the fridge and place on a lightly floured surface or between two pieces of waxed paper. Roll out each crust to a 12-inch round. Place one round in a 9-inch pie dish and prick the bottom with a fork. Trim the edges, use a fork to create a design, or scallop the edges.
3. Place the crust in the fridge.
4. Use a cookie cutter to cut shapes from the other crust. Place shapes on a baking sheet and chill.
5. Roll up and cut out scraps to make pie crust cookies.
6. To make the filling, combine all fruits, sugar, lemon juice, and flour in a bowl.
7. Pour filling into the chilled pie crust. Top with cutouts, slightly overlapping but leaving space for steam.
8. Brush top and edges with milk and sprinkle with coarse sanding sugar.
9. Place the pie on a baking sheet lined with parchment paper.
10. Bake at 425°F (218°C) for 15 minutes, then lower heat to 375°F (191°C) and bake for 30-35 minutes, or until golden brown. Cover any overly browned spots with aluminum foil.
11. Let the pie cool completely before slicing for perfect slices, or serve warm.