Recipe - Orchard Squares From Terri St. Louis

TOASTED ALMOND PASTRY
1 One fourth cup Shortening
3 One half cup Allpurpose flour
One fourth cup Ground toasted almonds
1 teaspoon Salt
8 tablespoon Cold water, up to ...
9 tablespoon Cold water

FILLING
2/3 cup Granulated sugar
1/3 cup Flour
One half teaspoon Ground nutmeg
1 ds Salt
3 cup Sliced fresh peaches
3 cup Sliced fresh pears
2 cup Thinly cut or sliced up peeled tart
Cooking apples
2 tablespoon Lemon juice
2 tablespoon Butter
Three fourths cup Powdered sugar
1 tablespoon Milk (about)

Pastry: Cut shortening into flour, almonds and salt in large bowl until
particles are size of small peas. Sprinkle in water, 1 T at a time, tossing
with fork until all flour is moistened and pastry almost cleans side of
bowl (add 1 to 2 t additional water if necessary). Gather dough into a
ball; cut in half. Shape each half into flattened round on lightly floured
clothcovered surface. Roll 1 round into a rectangle 18 x 13 inches, with
floured clothcovered rolling pin. Fold pastry into fourths; unfold and
ease into ungreased jelly roll pan (15.5 x 10.5 x 1 inch). Filling: Heat
oven to 425 degrees. Mix granulated sugar, flour, nutmeg and salt in large
bowl. Stir in peaches, pears and apples. Turn into pastrylined pan.
Drizzle with lemon juice. Dot with butter. Roll other round of pastry into
rectangle 17 x 12 inches. Fold into fourths; cut slits so steam can escape.
Place over filling and unfold; seal and flute. Bake 35 to 40 minutes or
until crust is 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 and if desired
with ice cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini