This recipe comes from Julia Dunlinson, mother of Martha Stewart Living design director James Dunlinson, who hails from England. Despite the name, plate cakes are actually pies, baked on dinner plates. You will need an eight- to nine-inch ovenproof plate, such as one made from stoneware or ironstone. This recipe is for a raspberry-and-apple-filled pie, but any summer berries can be used; the amount of sugar will vary with the tartness. Whipped cream is divine with tart fruits like gooseberries or black currants (see variations below).
Recipe information
Yield
makes one 8- or 9-inch pie
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Coat an 8- or 9-inch ovenproof plate with butter. In a medium bowl, toss apples with lemon juice. Gently fold in raspberries.
Step 2
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. Transfer to plate. Pile fruit high in center of plate, and sprinkle with 1/2 cup sugar. Brush edge of dough with water.
Step 3
Roll out remaining dough to a round a few inches larger than plate, and center on top of fruit. Trim excess dough, then turn overhang under to seal. Flute edges with fingers or a fork, and make 2 or 3 slits in top, to let steam escape. In a small bowl, whisk egg with water; brush evenly over dough, and sprinkle pie with remaining 1 tablespoon sugar. Transfer plate to a parchment-lined rimmed baking sheet. Bake 40 to 50 minutes, until crust is golden and fruit is bubbling. Let plate cool completely on a wire rack before serving.
Variations
Step 4
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. In step 2, sprinkle piled fruit with an additional 1/2 cup sugar. Proceed with recipe.
