INGREDIENTS

INSTRUCTIONS

TOASTED ALMOND PASTRY
FILLING
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
cloth-covered surface.  Roll 1 round into a rectangle 18 x 13 inches, with
floured cloth-covered 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 pastry-lined 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

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