In a large saucepan, bring the 4 cups water, apples, apricots and cherries to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat; cool to room temperature.

Meanwhile, prepare Pastry for a Double-Crust Pie. Divide dough in half. Use your hands to slightly flatten each portion of dough into a 4-inch disk. Wrap each disk with plastic wrap and chill for no longer than 30 minutes.

Stir orange juice, lemon peel and lemon juice into the cooled fruit mixture. In a small bowl, combine brown sugar, flour, cinnamon and salt. Add flour mixture to fruit mixture; stir until combined. Set filling aside.

On a lightly floured surface, roll one dough portion from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. If you like, using the trimmed pastry pieces, cut out decorative designs to garnish top of pie; set aside.

Transfer fruit filling to the pastry-lined pie plate. Dot with butter. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. In a small bowl, combine egg and the 1 tablespoon water for egg wash. If using, decorate top crust with pastry cut outs, and brush all over with egg wash.

To avoid overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in the oven.

Bake in a 375° oven for 30 minutes. Remove foil. Bake for 20 to 30 minutes more or until filling is bubbly and crust is golden (if necessary, loosely cover top of pie with foil the last 10 to 15 minutes). Cool on a wire rack.