Grape Meringue Pie
1.
Roll the puff pastry dough to a thickness of about 0.25cm, and cut into 8 rectangles with a length of 10cm×17cm (or cut into the size you want). You can make one pie every two pieces. First take two of the slices; use a fork to evenly make some small holes on one of the slices to prevent the dough from swelling when baking; fill the center of the dough with 1/4 part of raisin filling. Pay attention to leave a width of about 1.5cm around the dough; brush a layer of egg liquid around the dough
2.
Cover with another layer of skin; lightly press around the dough with your hands to make the two layers of dough stick together; brush a layer of egg liquid on the surface of the dough; use a thin and sharp blade (such as a clean razor blade) on the dough Make three cuts diagonally, across the dough, deep into the filling. After relaxing for 15 minutes, put it in a preheated oven at 200 degrees, and bake for about 25 minutes until the surface is slightly golden.
Tips:
1. The consistency of the raisin filling can be adjusted by the amount of cornstarch. If you increase the amount of cornstarch in the formula, the raisin filling will be thicker, on the contrary, it will be thinner.
2. The knife edge on the surface needs to cut through the dough, so be sure to use a thin and sharp blade to cut. The razor blade is a very good choice.
Five other sweet pie recommendations
3. Ingredients for raisin filling (quantity: 1 serving): 280 grams of raisins, 240ML+40ML of water, 90 grams of sugar, 12 grams of corn starch, 1/4 teaspoon of salt, 15ML of lemon juice, 15 grams of butter
4. Preparation of raisin filling: Put 280 grams of raisins and 240ML of water into the pot. After boiling, continue to boil for 5 minutes on low heat. Dissolve 12 grams of cornstarch in 40ML of water, pour into the cooked raisin liquid, continue to cook on a low heat and stir constantly, until it becomes viscous. Turn off the heat, add 90 grams of sugar, 1/4 teaspoon of salt, 15ML lemon juice, and 15 grams of butter to the cooked raisins. Stir until the butter is completely melted and the sugar is completely dissolved. It can be used after cooling down.
