Orchard Squares

Enjoy this nutty peach and apple pie that’s baked into a delicious dessert treat - ready in just an hour!

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Prep Time 20 min
Total Time 60 min
Servings 15

Ingredients

1/3: to 2/3 cup granulated sugar

1/3: cup all-purpose flour

1/2: teaspoon ground nutmeg

: Dash of salt

3: cups frozen sliced peaches, thawed and drained

3: cups sliced fresh pears (3 medium)

2: cups thinly sliced peeled tart cooking apples (2 medium)

2: tablespoons lemon juice

2: tablespoons butter or margarine

3/4: cup powdered sugar

: About 1 tablespoon milk

: Ice cream, if desired

Toasted Almond Pastry

3: tablespoons slivered almonds

3 1/2: cups all-purpose flour

1: teaspoon salt

1 1/4: cups shortening

8: to 9 tablespoons cold water

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Directions

1 Heat oven to 425°. Make Toasted Almond Pastry. Gather pastry into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into 18 x 13-inch rectangle with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Trim overhanging edge of pastry 1/2 inch from rim of pan.
2 Mix granulated sugar, flour, nutmeg and salt in large bowl. Stir in peaches, pears and apples. Place fruit mixture in pastry-lined pan. Drizzle with lemon juice. Cut butter into small pieces; sprinkle over fruit mixture. Roll other round of pastry into 17 x 12-inch rectangle. Fold into fourths; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired; cut slits so steam can escape. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3 Bake 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust; cool slightly. Mix powdered sugar and milk until smooth; drizzle over crust. Cut into about 3-inch squares. Serve warm or cold with ice cream.
4 Method for Toasted Almond Pastry: Heat over to 325. Bake almonds on ungreased cookie sheet 4 to 7 minutes or until lightly browned. Place almonds in food processor or blender. Cover and process until almonds are finely ground. Mix flour, ground almonds and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves sides of bowl (1 to 2 teaspoons more water can be added if necessary).