Urner Pastete (Swiss Raisins Pie)

• Dough
• 500 g flour
• 200 g butter or 200 g margarine
• 125 g sugar
• 100 ml grape juice (Most)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons brandy
• 1 egg
• Filling
• 400 g raisins
• 1 tablespoon sugar
• 3 tablespoons grape juice

1. Preparation.
2. Prepare your mold of about 26 cm with butter and flour.
3. Mix all the ingredients for the dough with the food processor.
4. Allow to rest at least one hour in the fridge.
5. Heat in a pan or in the microwave all the ingredients for the filling until cinnamon.
6. Remove from the heat, add the Brandy and let well covered to marinate for at least one hour.
7. With 2 third of the dough cover the bottom and the border (3 cm) of the baking mold.
8. Add the filling, brush with some egg yolk the upper side of the border and cover with the remaining dough.
9. Brush the cover with the egg yolk.
10. Bake 40-45 Minute at 180u0b0C (heat and timing are basing it on convection oven).
11. Store overnight and enjoy.

dough, butter, sugar, grape juice, salt, baking soda, brandy, egg, filling, raisins, sugar, grape juice

Taken from www.food.com/recipe/urner-pastete-swiss-raisins-pie-441305 (may not work)