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Orchard Squares
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Prep Time:
20 minutes
Total Time:
1 hour
Try our quick and tasty peach and apple pie with a nutty twist - baked to perfection in just one hour!
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
  • 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
Instructions:
  • Preheat the oven to 425°F. Prepare the Toasted Almond Pastry. Divide the pastry into two sections and shape each into a flattened round on a lightly floured surface. Roll out one round into an 18 x 13-inch rectangle using a floured rolling pin. Fold the pastry into fourths, then unfold and gently place it in an ungreased jelly roll pan measuring 15 1/2 x 10 1/2 x 1 inch. Trim any overhanging pastry to 1/2 inch from the edge of the pan.
  • In a large bowl, mix granulated sugar, flour, nutmeg, and salt. Add peaches, pears, and apples. Place the fruit mixture in a pastry-lined pan and drizzle with lemon juice. Dot the top with pieces of butter. Roll out the other pastry into a 17 x 12-inch rectangle. Fold into fourths, then unfold over the filling. Trim the overhanging edge to 1 inch from the pan's rim. Tuck and seal the edges, flute as desired, and cut slits for steam. Cover the edges with foil and remove during the final 15 minutes of baking.
  • Bake for 35 to 40 minutes until the crust is beautifully golden and the juice starts bubbling through the slits. Let it cool a bit. Combine powdered sugar and milk until a smooth glaze forms, then drizzle over the crust. Cut into 3-inch squares and enjoy warm or cold with a scoop of ice cream.
  • Preheat the oven to 325°F. Spread almonds on an ungreased cookie sheet and toast for 4 to 7 minutes, or until lightly browned. Transfer the toasted almonds to a food processor or blender and pulse until finely ground. In a large bowl, combine flour, ground almonds, and salt. Add shortening and cut it in using a pastry blender or two knives until the mixture resembles small peas. Sprinkle cold water over the mixture, 1 tablespoon at a time, and toss with a fork until the dough is moistened and almost comes together (add 1 to 2 more teaspoons of water if needed).

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