Mrs. Dunlinsons Plate Cake

• 1 teaspoon unsalted butter, for plate
• 2 pounds tart, firm apples, such as Granny Smith, peeled, cored, and cut into 1 1/2-inch chunks
• Fresh juice of 1 lemon
• 1 pound (about 3 cups) raspberries
• All-purpose flour, for dusting
• Pate Brisee (page 322)
• 1/2 cup sugar, plus 1 tablespoon for sprinkling
• 1 large egg, for egg wash
• 1 teaspoon water, for egg wash

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

unsalted butter, firm apples, fresh juice, raspberries, flour, brisee, sugar, egg, water

Taken from www.epicurious.com/recipes/food/views/mrs-dunlinson-s-plate-cake-389722 (may not work)