Apple Rhubarb Meringue Pirog (Russian Pie)

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

I have shared a couple of recipes for baking basics that we are now going to put to a good use. This Apple Rhubarb Meringue Pirog (or Russian version of a pie) uses the Basic Pirog Dough and the Basic Meringue recipe as well as filling of apples and rhubarb to make a dessert that is beautiful as much as it is delicious.

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

The leavened shortbread is very tender, but holds the filling well. The meringue is just slightly baked, so it is crispy on the outside, but stays nice and marshmallowy on the inside. The rhubarb adds nice tartness to balance out the sweetness of the dessert.

Growing up my mom would bake this pirog in a large rectangle baking pan, so we would cut squares and eat it as you would any other bar or slab pie, by grabbing it with a hand and showing it in our mouths. You know, no forks and knives kind of business. Apples and rhubarb were in abundance in our grandmother’s fruit orchard.

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

I made this Apple Rhubarb Meringue Pirog in a round cake pan, just because I think it looks prettier, but you can definitely make it in a rectangle pan if that is all you have. Alright ladies and gentleman, let’s get baking!

Apple Rhubarb Meringue Pirog (Russian Pie)

Yield: 11 inch round pirog
(Can be made as a 8in x 12 inch rectangle)

Ingredients:
1 recipe of Basic Pirog Dough
1 recipe of Basic Meringue
5-6 medium sized apples
2 rhubarb stalk (about 16 inches long)
1/3 cup sugar
1 1/2 tablespoon cornstarch

How to make the Apple Rhubarb Meringue Pirog:

Make the Filling:

Peel, core and then cut to small slices 5 or 6 apples. You want about 4 1/2  cups of sliced apples.
Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!
Peel the rhubarb stalk, then cut to 1/4 inch slices. You need about 1.5 cup of rhubarb slices. Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

Combine the sliced apples and rhubarb, 1/3 – 1/2 cup sugar (amount of sugar depends on the sweetness of your apples), 1.5 Tbsp cornstarch in a bowl and give a quick stir.

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!
Preheat your oven to 350F with the baking rack in the middle.

Work with the Pirog Dough

Split the dough into 3 pieces, you will combine 2 of them for the base and 1 use for the top.

On a well floured surface roll the smaller piece into an 11 inch circle. Now roll the the bigger piece into a 13 inch circle. Roll the larger piece onto the rolling pin and transfer into an 11 inch round rimmed pan with a removable bottom (something like this, or this will work).

Press the dough with your fingers against the pan . The edges of the dough should come up about 1.5 inches against the walls of the pan. With your fingers press against the top of the edges to make them even, like pictured.
Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

Fill the pirog with the apple rhubarb mixture, then shake it to allow the mixture to spread and settle evenly.Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

Make the lattice pattern

Cut the other rolled out dough piece into 1 inch strips. Take every other strip and lay it on top of the apples, spacing them evenly. Take the remaining strips and lay them in the opposite direction of the originally laid pieces, again evenly spreading them. This should give you a simple lattice pattern.

Sprinkle the top of the crust with about 1 tablespoon of sugar.
Bake the pirog in the oven for about 25 minutes or until the edges of the pirog are a light golden color.
Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

Top with Meringue – this step is optional, otherwise just let the pirog get golden brown then remove from oven.

Meanwhile, about 15 minutes into baking start to make the meringue. You should be done by the time the pirog is baked enough to top with meringue.

If you want to pipe your meringue on top of the pirog instead of just spreading it with a spoon, then fit a large pastry bag with a french star tip (or any other star tip) and fill the bag with meringue. Otherwise, you can use a spoon to spoon and spread the meringue on top of the pre-baked pirog.

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

Once the Apple Rhubarb Pirog is golden in color, pipe the meringue mixture in circles all over the top. Try to work fast so that the pirog doesn’t cool down too much. Put the pirog back into the oven and bake for another 10 minutes, or until the meringue is just slightly crispy on the outside to the touch. If the meringue browns too fast, tent a piece of foil over the top.

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

Allow to cool

Remove the Apple Rhubarb Meringue Pirog out of the oven and allow to cool completely before unmolding and serving.

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

Enjoy!

Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

 

Apple Rhubarb Meringue Pirog (Russian Pie)

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: 11 inch round pirog (Can be made as a 8in x 12 inch rectangle)

Ingredients

  • 1 recipe of Basic Pirog Dough
  • 1 recipe of Basic Meringue
  • 5-6 medium sized apples
  • 2 rhubarb stalk (about 16 inches long)
  • ⅓ cup sugar
  • 1½ tablespoon cornstarch

Instructions

  1. Prepare the Basic Pirog Dough

Make the Filling:

  1. Peel, core and then cut to small slices 5 or 6 apples. You want about 4½ cups of sliced apples.
  2. Peel the rhubarb stalk, then cut to ¼ inch slices. You need about 1.5 cup of rhubarb slices.
  3. Combine the sliced apples and rhubarb, ⅓ - ½ cup sugar (amount of sugar depends on the sweetness of your apples), 1.5 Tbsp cornstarch in a bowl and give a quick stir.
  4. Preheat your oven to 350F with the baking rack in the middle.

Work with thePirog Dough

  1. Split the dough into 3 pieces, you will combine 2 of them for the base and 1 use for the top.
  2. On a well floured surface roll the smaller piece into an 11 inch circle. Now roll the the bigger piece into a 13 inch circle. Roll the larger piece onto the rolling pin and transfer into an 11 inch round rimmed pan with a removable bottom (something like this, or this will work).
  3. Press the dough with your fingers against the pan . The edges of the dough should come up about 1.5 inches against the walls of the pan. With your fingers press against the top of the edges to make them even, like pictured.
  4. Fill the pirog with the apple rhubarb mixture, then shake it to allow the mixture to spread and settle evenly.

Make the lattice pattern

  1. Cut the other rolled out dough piece into 1 inch strips. Take every other strip and lay it on top of the apples, spacing them evenly. Take the remaining strips and lay them in the opposite direction of the originally laid pieces, again evenly spreading them. This should give you a simple lattice pattern.
  2. Sprinkle the top of the crust with about 1 tablespoon of sugar.
  3. Bake the pirog in the oven for about 25 minutes or until the edges of the pirog are a light golden color.

Top with Meringue -( this step is optional, otherwise just let the pirog get golden brown then remove from oven.)

  1. Meanwhile, about 15 minutes into baking start to make the meringue. You should be done by the time the pirog is baked enough to top with meringue.
  2. If you want to pipe your meringue on top of the pirog instead of just spreading it with a spoon, then fit a large pastry bag with a french star tip (or any other star tip) and fill the bag with meringue. Otherwise, you can use a spoon to spoon and spread the meringue on top of the pre-baked pirog.
  3. Once the Apple Rhubarb Pirog is golden in color, pipe the meringue mixture all over the top. Try to work fast so that the pirog doesn't cool down too much. Put the pirog back into the oven and bake for another 10 minutes, or until the meringue is just slightly crispy on the outside to the touch. If the meringue browns too fast, tent a piece of foil over the top.

Allow to cool

  1. Remove the Apple Rhubarb Meringue Pirog out of the oven and allow to cool completely before unmolding and serving.

Bon Appetit & Happy Pinning

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Apple Rhubarb Meringue Pirog - Lightly sweetened apples and rhubarb encased in tender shortbread pirog crust, topped with crisped up meringue | Let the Baking Begin!

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