Grape pie

Preheat the oven to 180ºC. Remove the grapes from the bunch. Coat bottom and sides of the tart mold with a diameter of 20-22 cm with butter.

Put flour, sugar and a pinch of salt in a bowl. Add the diced butter Cut the butter through the flour using two knives.

Knead the dough quickly into a cohesive dough ball. Place the dough ball, covered with foil, in the refrigerator for one hour.

Roll out the dough ball into a thin round piece that is large enough to cover the bottom and sides of the mold. Put it in the mold and sprinkle the bottom with breadcrumbs.

Make thin long strings of the dough that are left and flatten. Place the grapes and almonds in the form.

Garnish the cake with dough strands covered with beaten egg. Fry the grape pie in about 45 minutes.

Remove the mold and allow the cake to cool. Sprinkle the cake with icing sugar and cut it into points.