Mrs. Dunlinson’s Plate Cake

Name: Mrs. Dunlinson’s Plate Cake
Yield: makes one 8- or 9-inch pie
Ingredients: 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; Pâte Brisée (page 322); 1/2 cup sugar, plus 1 tablespoon for sprinkling; 1 large egg, for egg wash; 1 teaspoon water, for egg wash

January 24, 2012

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 notes

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