Fresh pears in the middle layer of this easy-to-do-bar cookies are a fruity surprise.
3 cups flour
1-1/2 teaspoons salt
1 cup shortening
1/2 cup milk
1/2 cup fine dry bread crumbs
6 Northwest Bartlett pears, pared and sliced
1/2 cup sugar
1 teaspoon grated orange zest
Combine flour and salt; cut in shortening until crumbly. Stir in about 1/2 cup milk, one tablespoon at a time, until all flour is moistened. Divide dough in half. Roll out half dough to 17x12-inch rectangle. Carefully place in 15x10x1-inch baking pan. Sprinkle with bread crumbs. Arrange pear slices over crumbs. Combine sugar and orange zest; sprinkle over pear slices. Roll out remaining dough to 15x10-inch rectangle and place on top of pears; seal and flute edges. Cut several steam vents in top of crust. Brush top of pastry with milk. Bake at 375°F 45 to 55 minutes or until pastry is golden. Brush with Orange Glaze while warm.
Combine 1 cup sifted powdered sugar, 3/4 teaspoon vanilla and 2 tablespoons orange juice or milk; stir until smooth. Makes 1/3 cup.