Grape pie

1 serving


Grate the flour, butter, 120g caster sugar, grated lemon zest well, add the egg, quickly knead the dough of strong consistency and put in a cold place for 60 minutes. Divide the cooled dough into two unequal parts. Roll most of it into a seam, put it in an oiled baking tray and bake until half cooked, and then cool. Sprinkle the warm bark with half a portion of the nut mixture, coat with grapes and sprinkle with the rest of the nut mixture. Also roll out the second, smaller part of the dough, put it on the filling, and carefully pinch the edges around so that the juice formed during baking does not flow into the baking sheet. Lubricate the upper layer with egg, pierce in several places with a fork and bake the cake at a moderate temperature of 40-50 minutes. Cut the cooled cake into squares and sprinkle with a mixture of icing sugar and ground cinnamon.