Recipe by LAURIE
Was surfing for those hilarious California cows and came across this recipe from their website....sounds yummy and cant wait to try it! Allow 2 hours for the crust to chill.
- 1 1⁄2 cups unsifted all-purpose flour
- 1 teaspoon granulated sugar
- 1⁄2 teaspoon salt
- 3⁄4 cup cold unsalted butter
- 7 tablespoons cold milk
- 3 lbs golden delicious apples, peeled, cored and each cut into 12 wedges (7 to 8 medium apples, about 10 cups)
- 2 lbs fresh apricots, pitted and each cut into 8 wedges (about 10 , about 6 cups)
- 1⁄3 cup granulated sugar (or to taste, depending on sweetness of fruit)
- 1⁄3 cup packed light brown sugar
- 2 tablespoons finely grated orange zest
- 2 tablespoons unsalted butter
Directions See How It's Made
- Pastry, in a large bowl, mix the flour, sugar and salt to combine.
- Cut the butter into about 16 pieces and scatter over the flour mixture.
- With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
- Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
- Less milk might be sufficient, or mix in a little additional milk, if needed.
- 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.
- Refrigerate at least 2 hours before rolling.
- Adjust rack to lower third of oven.
- Preheat oven to 375 degrees F.
- Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
- Add the zest; toss gently to mix thoroughly.
- Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
- Dot with butter.
- Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
- With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
- 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.
- Weave a lattice top over the fruit, spacing the strips evenly.
- If desired, sprinkle the crust with additional granulated sugar.
- Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
- Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
- A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.