| 1 | Pastry: cut shortening into flour, almonds and salt in large bowl until particles are size of small peas. |
| 2 | 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). |
| 3 | Gather dough into a ball; cut in half. |
| 4 | Shape each half into flattened round on lightly floured cloth-covered surface. |
| 5 | Roll 1 round into a rectangle 18 x 13 inches, with floured cloth-covered rolling pin. |
| 6 | Fold pastry into fourths; unfold and ease into ungreased jelly roll pan (15.5 x 10.5 x 1 inch). |
| 7 | Filling: heat oven to 425 degrees. |
| 8 | Mix granulated sugar, flour, nutmeg and salt in large bowl. |
| 9 | Stir in peaches, pears and apples. |
| 10 | Turn into pastry-lined pan. |
| 11 | Drizzle with lemon juice. |
| 12 | Dot with butter. |
| 13 | Roll other round of pastry into rectangle 17 x 12 inches. |
| 14 | Fold into fourths; cut slits so steam can escape. |
| 15 | Place over filling and unfold; seal and flute. |
| 16 | Bake 35 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust; cool slightly. |
| 17 | Mix powdered sugar and milk until smooth; drizzle over crust. |
| 18 | Cut into about 3 inch squares. |
| 19 | Serve warm or cold and if desired with ice cream. |
