Lattice-Topped Apple-Apricot Cobbler for a Crowd Recipe

Directions:

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