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1
Preheat oven to 375F.
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2
Coat an 8- or 9-inch ovenproof plate with butter.
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3
In a medium bowl, toss apples with lemon juice.
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4
Gently fold in raspberries.
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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.
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6
Transfer to plate.
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7
Pile fruit high in center of plate, and sprinkle with 1/2 cup sugar.
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8
Brush edge of dough with water.
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9
Roll out remaining dough to a round a few inches larger than plate, and center on top of fruit.
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10
Trim excess dough, then turn overhang under to seal.
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11
Flute edges with fingers or a fork, and make 2 or 3 slits in top, to let steam escape.
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12
In a small bowl, whisk egg with water; brush evenly over dough, and sprinkle pie with remaining 1 tablespoon sugar.
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13
Transfer plate to a parchment-lined rimmed baking sheet.
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14
Bake 40 to 50 minutes, until crust is golden and fruit is bubbling.
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15
Let plate cool completely on a wire rack before serving.
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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.
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17
In step 2, sprinkle piled fruit with an additional 1/2 cup sugar.
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18
Proceed with recipe.
