Grape Meringue Pie

Name: Grape Meringue Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 serving Dough; 280g raisin; Some Whole egg liquid; 280ml water; 90g Sugar; 12g corn starch; 1/4 teaspoon salt; 15ml Lemon juice; 15g butter

by Junzhi

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pie is a very varied kind of dessert. The combination of different fillings and pie crust brings infinite creative flavors. The pie made with puff pastry is crispy, with sweet fillings, and it is easy to feel satisfied.
Life is like a pie wrapped in puff pastry. There will always be unexpected surprises. Bite the crispy pie crust, do you have apple filling, pineapple filling, or raisin filling?
Today, let's make the raisin stuffing with me first. Next time, what surprises should be, it's up to you!
PS: I found that getting me up in the morning obediently to update is too difficult. No, it's 12 o'clock again in a blink of an eye. Regardless, I will update it first. If you want to shoot bricks, I will recognize it.

Ingredients

1 serving Dough
280g Raisin
Some Whole Egg Liquid
280ml Water
90g Sugar
12g Corn Starch
1/4 teaspoon Salt
15ml Lemon Juice
15g Butter

Grape Meringue Pie

1. Raisin filling production: 280 grams of raisins and 240ML of water into the pot, after boiling, continue to boil on low heat for 5 minutes. 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. Ready to use after cooling

2. The production of raisin meringue pie: Roll out the puff pastry dough to a thickness of about 0.25cm, and cut into 8 rectangles with length and width 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 bulging 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

3. Cover the other layer of dough, gently press around the dough with your hands to make the two layers of dough stick together, and brush a layer of whole egg liquid on the surface of the dough

4. Use a thin and sharp blade (such as a clean razor blade) to make three diagonal cuts on the dough, cutting through 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.