Meringue Grape Pie

Overview

How to cook Meringue Grape Pie at home

Make the puff pastry dough.
Put 100g raisins and 200ML water into the pot. After boiling, continue to cook over low heat for 5 minutes
Dissolve 12 grams of corn starch in 40 ml of water, pour into the cooked raisin liquid, continue to cook over low heat and stir constantly until it becomes thick.
Turn off the heat, add 90 grams of sugar, 1/4 teaspoon of salt, 10ML lemon juice, and 10 grams of butter to the cooked raisins. Stir until the butter is completely melted and the sugar is completely dissolved. Let it cool down.
Roll out the puff pastry dough to a thickness of about 0.25CM, cut it into a rectangle, and use a fork to make some small holes evenly on one piece to prevent the dough from swelling during baking.
Fill the center of the dough with 1/4 of the raisin filling. Make sure to leave about 1.5cm of width around the dough. Brush a layer of egg wash around the dough.
Cover with another layer of dough and gently press around the dough with your hands to stick the two layers of dough together.
Brush a layer of egg wash on the surface of the dough.
Use a thin and sharp blade to make three diagonal cuts on the dough, piercing the dough and reaching the filling. Sprinkle with sesame seeds and let rest for 15 minutes.
Put it in a preheated oven at 200 degrees and bake for about 30 minutes, until the surface is slightly golden.