Meringue Grape Pie

Meringue Grape Pie

1. Ingredients for raisin filling

2. Dissolve 6g cornstarch in 20ml water for later use

3. Put 120ml water into the pot

4. 140g raisins in the pot

5. After boiling, continue to cook for 5 minutes on low heat,

6. Add the adjusted cornstarch paste

7. Continue to cook on low heat, stirring constantly, until it becomes viscous, turn off the heat.

8. Add butter

9. Add caster sugar

10. Add salt

11. Add lemon juice

12. Stir until the butter and sugar are completely melted. Cool and spare

13. Roll the puff pastry dough to a thickness of about 0.25cm, and cut into 4 rectangles of the same size. Make a pie every two slices.

14. Use a fork to pierce some small holes evenly on the slice to prevent the dough from bulging during the baking process

15. Add half of the raisin filling, pay attention to leave 1.5cm width around the dough

16. Brush a layer of whole egg liquid around the dough

17. Cover with another piece of dough

18. Press lightly around the dough with your hands

19. Brush a layer of whole egg liquid on the surface of the dough

20. Use a sharp knife to make three cuts on the surface of the dough, as deep as the filling, relax for 15 minutes, put it in a preheated oven, 200 degrees, bake for about 25 minutes

21. Just out of the oven

22. Finished product

Tips:

Baking: In the middle of the oven, set the heat up and down at 200 degrees for about 25 minutes, and bake it until the surface is slightly golden.