In a medium sauce pan place all your fruit, sugar, and lemon zest. Simmer on medium low heat for about 5- 10 minutes (just until the juices start to separate from the fruit).
Take pan off the heat. Using a spoon, scoop out the juice from the pan and place in a separate bowl (leaving the fruit behind).
Into your juice whisk in your corn starch and salt until you see no more clumps.
Add juice mixture and diced up butter back to the fruit. Simmer on low heat for about 5 minutes or until the butter is melted.
Add mixture into raw pie crust. Take your cut out pie crust pieces and place them along the edge of your pie crust for decoration.
Using an extra egg, place an egg wash on the top of your crust design.
Bake your pie at 400 degrees for 20 minutes. Then without opening up the oven lower your temperature to 375 and continue to bake for 40 minutes.
Take out and let cool for a few hours before serving.