Orchard Squares

Orchard Squares

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

Prep Time



Total Time






to 2/3 cup granulated sugar
cup all-purpose flour
teaspoon ground nutmeg
Dash of salt
cups frozen sliced peaches, thawed and drained
cups sliced fresh pears (3 medium)
cups thinly sliced peeled tart cooking apples (2 medium)
tablespoons lemon juice
tablespoons butter or margarine
cup powdered sugar
About 1 tablespoon milk
Ice cream, if desired
Toasted Almond Pastry
tablespoons slivered almonds
3 1/2
cups all-purpose flour
teaspoon salt
1 1/4
cups shortening
to 9 tablespoons cold water
  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).
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Do-Ahead
This pie is a great choice for a crowd since it's so easy to cut into even-sized square portions (you'll get 15 servings).

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 5g,),
  • Cholesterol 5mg;
  • Sodium 170mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
  • Protein 4g;
*Percent Daily Values are based on a 2,000 calorie diet.