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Peach Pie Squares

Servings 9 x13 pan


  • 2 cups flour
  • 1 1/2 Tbs. sugar
  • 1 1/2 sticks butter 3/4 cup
  • 1/2 tsp. salt
  • 1 egg yolk
  • 1 Tbs. lemon juice
  • 1/4 cup milk
  • 1 can peach pie filling

For the Icing

  • 2-3 Tbs. butter softened
  • 1 1/2 – 2 cups powdered sugar
  • 1 tsp. vanilla
  • 2-3 Tbs. milk
  • 1/2 cup chopped pecans


  • Mix the dry ingredients together and cut the butter in with a fork or a pastry blender, until you have crumbs.
  • Stir together the egg, milk and lemon juice and add it all to the dry ingredients.
  • Divide the dough in half. Roll one half out with a rolling pin on a floured surface and then transfer it to the 9×13 pan.
  • Cover the dough with pie filling.
  • Roll out the second dough ball and place it on top of the pie filling. This dough is pretty forgiving. If you need to patch a hole, just pat a piece of dough into place. It doesn’t need to be perfect.
  • Bake at 375 degrees for 25 minutes.
  • Cool completely and then frost.

For the Icing

  • Put the butter in a small bowl and add the powdered sugar and vanilla.
  • Start with 2 Tbs. of milk and stir together.
  • Keep adding milk slowly until you get a nice, spreadable consistency and everything is mixed well. Spread on the cooled cherry squares. Sprinkle with chopped pecans.