Mrs. Dunlinsons Plate Cake

1. 1

   Preheat oven to 375F.

2. 2

   Coat an 8- or 9-inch ovenproof plate with butter.

3. 3

   In a medium bowl, toss apples with lemon juice.

4. 4

   Gently fold in raspberries.

5. 5

   On a lightly floured surface, roll out 1 disk of dough to a 9- or 10-inch round (1 inch larger than plate), about 1/8 inch thick.

6. 6

   Transfer to plate.

7. 7

   Pile fruit high in center of plate, and sprinkle with 1/2 cup sugar.

8. 8

   Brush edge of dough with water.

9. 9

   Roll out remaining dough to a round a few inches larger than plate, and center on top of fruit.

10. 10

    Trim excess dough, then turn overhang under to seal.

11. 11

    Flute edges with fingers or a fork, and make 2 or 3 slits in top, to let steam escape.

12. 12

    In a small bowl, whisk egg with water; brush evenly over dough, and sprinkle pie with remaining 1 tablespoon sugar.

13. 13

    Transfer plate to a parchment-lined rimmed baking sheet.

14. 14

    Bake 40 to 50 minutes, until crust is golden and fruit is bubbling.

15. 15

    Let plate cool completely on a wire rack before serving.

16. 16

    For gooseberry or currant plate cakes, replace fruit in step 1 with 2 pounds (5 cups) gooseberries (trimmed) or fresh black currants and toss with 1 1/2 cups sugar and the lemon juice.

17. 17

    In step 2, sprinkle piled fruit with an additional 1/2 cup sugar.

18. 18

    Proceed with recipe.

* Per serving · 4 servings · Values may vary.