Crust: Whisk the ice water and egg yolk in a small bowl to blend. In a food processor, blend flour, oats, brown sugar, lemon peel and alt for 30 seconds. Add butter and shortening and process until a coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather the dough together; divide into 2 equal pieces, flatten out, and wrap in cellophane. Place in refrigerator for 1 hour.
Preheat oven to 375ºF. Roll out one pastry ball into a 12” circle and transfer to a 9” pieplate. Fold overhang under, crimp, forming a rim. Prick a few holes in crust with a fork, an bake for 15 minutes, or until set and dry.
Filling: Mix 1 cup of sugar, cornstarch, orange peel, and nutmeg in a large bowl. Add all fruit and preserves and toss to blend. Mound filling in crust.
Roll out remaining dough and cut into ½” strips. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with beaten egg to glaze. Sprinkle with 1 tablespoon sugar.
Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, about 1 hour. Cover edges with foil if they appear to be browning to quickly. Transfer pie to rack to cool.