Plum Butter Pirog

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

The tartness of the plum butter, the aroma of the roasted walnuts and the slight crispiness of the meringue that yields into a cloud of fluff is the ultimate fall treat. It throws me right back to my childhood every time I make it, because it reminds me of when my mom used to make this Plum Butter Pirog for us as kids. Where I grew up, there was no shortage of plums and plum butter was very popular for use in cakes and other desserts.

If you can not find plum butter where you live, you can use any kind of tart preserves or jam that you can find. Black currant jam which is not super popular in the states is another good alternative. If you don’t have either, just use peach or apricot preserves. I usually stock a couple jars of the plum butter, just so that I can make this pirog every once in awhile.Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!
The dough for this pirog is so universal that you can basically throw anything on it and it will be good. But something with tartness works best to offset the sweetness of the meringue. The walnuts give this Plum Butter Pirog a good textural contrast and add great flavor. In our family we like a lot of nuts, so I add around 2 cups, but if you’re not a fan, you can either omit it altogether or just use less (1 cup).

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

I love bringing this Plum Butter, Walnut and Meringue Pirog to potlucks or gatherings. It is not too difficult to make and always gets rave reviews. That’s another reason why I am posting the recipe – I needed to be able to send folks somewhere, so I don’t have to write the recipe on a napkin when they ask for it.

Enjoy!
P.S. I am enclosing links to the things I use within the recipe, this way you know exactly what to use for the best results. You’re welcome 😉

Plum Butter Pirog

Yield: 28 squares

Ingredients for Plum Butter Pirog
1 recipe of Pirog dough
1 recipe of Basic Meringue
2 cups tart plum butter OR other tart preserve like black currant or peach preserves (use only 1.5 cups if using preserves)
1-2 cups walnuts, roasted in a 350F oven for 5-7 minutes, then cooled & chopped

Also:
13×9 baking pan

How to make Plum Butter Pirog:

Spread the Basic Pirog dough along the bottom of the 13’x9′  baking pan (or use regular jelly roll baking pan 18’x12′. If you do, the pirog will be thinner), rolling the dough out on a well floured surface, or between two sheets of plastic wrap and then transferring, or just by pressing it into the pan with your fingers.

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

Top with an even layer of 2 cups of plum butter. Depending on the tartness of your plum butter you will want to use the full 2 cups or less.

TIP: Look for good quality plum butter like this one HERE in your local Russian/Slavic stores, OR you can buy it on Amazon.com. It is more expensive on Amazon though.
ALSO: you can replace the plum butter with any kind of other tart jam or preserves. Black currant preserve works well, but you might need to use only 1 to 1.5 cups here.

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

Top the plum butter with 1 cup of roasted, chopped walnuts.

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

Now make the Basic Meringue. Fit a pastry bag or a large Click & Seal gallon sized ziplock bag with a star tip (I used French Star Ateco tip #869). Fill it with the prepared meringue. Alternatively you can just spoon the meringue and spread it into an even layer on top of the chopped walnuts.

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

Pipe the stars on top of the sprinkled walnuts all over the unbaked pirog.

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

To Bake:

Place in the preheated to 350F oven for about 40 minutes. If the tops of the meringue start to brown too quickly, tent the top with a layer of foil and continue baking until the bottom of the pirog is golden in color and the top of the meringue is crispy. Do not bake until the inside of the meringue is crispy. The inside is meant to stay soft and marshmallowy. Use your best judgement and adjust the baking time according when the bottom is baked through and the top is crispy, but marshmallowy on the inside. If you use a 12’x18 baking pan to make this pirog it will take less time to bake, since it is thinner.
Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

Allow to completely cool before serving. To serve, cut into squares.

Plum Butter, Walnut and Meringue Pirog

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: 28 squares

Ingredients

  • 1 recipe of Pirog dough
  • 1 recipe of Basic Meringue
  • 2 cups tart plum butter OR other tart preserve like black currant or peach preserve (use 1.5 cups)
  • 1-2 cups walnuts, roasted in a 350F oven for 5-7 minutes, then cooled & chopped

Also:

  • 13x9 baking pan

Instructions

  1. Preheat oven to 350F with the baking rack in the middle.
  2. Spread the Basic Pirog dough along the bottom of the 13'x9' baking pan (or use use regular jelly roll baking pan 18'x12', if you do, the pirog will be thinner), rolling the dough out on a well floured surface, or between two sheets of plastic wrap and then transferring, or just by pressing it in with your fingers.
  3. Top with an even layer of 2 cups of plum butter. Depending on the tartness of your plum butter you will want to use the full 2 cups or less. {TIP: Look for good quality plum butter in your local Russian/Slavic stores, OR you can purchase it on Amazon.com. ALSO: you can replace the plum butter with any kind of other tart jam or preserve. Black currant preserve works well, but you might need to use only 1 to 1.5 cups here.}
  4. Top the plum butter with 1 cup of roasted, chopped walnuts.
  5. Now make the Basic Meringue. Fit a pastry bag or a large Click & Seal gallon sized ziplock bag with a star tip (I used French Star Ateco tip #869). Fill it with the prepared meringue. Alternatively you can just spoon the meringue and spread it into an even layer on top of the chopped walnuts.
  6. Pipe the stars on top of the sprinkled walnuts all over the unbaked pirog.
  7. Place in the preheated to 350F oven for about 40 minutes. If the tops of the meringue start to brown too quickly, tent the top with a layer of foil and continue baking until the bottom of the pirog is golden in color and the top of the meringue is crispy. Do not bake until the inside of the meringue is crispy. The inside is meant to stay soft and marshmallowy. Use your best judgement and adjust the baking time according when the bottom is baked through and the top is crispy, but marshmallowy on the inside. If you use a 12'x18 baking pan to make this pirog it will take less time to bake, since it is thinner.
  8. Allow to completely cool before serving. To serve, cut into squares.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Plum Butter Pirog - layers of tart dough, plum butter, roasted walnuts and a nice layer of fluffy meringue make one of my favorite fall desserts | by Let the Baking Begin!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

As seen in