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1
Pastry, in a large bowl, mix the flour, sugar and salt to combine.
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2
Cut the butter into about 16 pieces and scatter over the flour mixture.
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3
With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
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4
Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
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5
Less milk might be sufficient, or mix in a little additional milk, if needed.
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6
With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
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7
Refrigerate at least 2 hours before rolling.
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8
Adjust rack to lower third of oven.
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9
Preheat oven to 375 degrees F.
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10
Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
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11
Add the zest; toss gently to mix thoroughly.
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12
Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
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13
Dot with butter.
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14
Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
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15
With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
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16
Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
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17
Weave a lattice top over the fruit, spacing the strips evenly.
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18
If desired, sprinkle the crust with additional granulated sugar.
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19
Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
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20
Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
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21
A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.
