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Apple Rhubarb Meringue Pirog (Russian Pie)

A slice of apple rhubarb meringue pirog on a plate topped with a pink flower with a fork.

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 cake on a white platter topped with crispy meringue.

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.

A slice of rhubarb meringue pirog on a white and blue cake with a fork.

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:

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.
How to cut and prepare the apples for this meringue pirog recipe.
Peel the rhubarb stalk, then cut to 1/4 inch slices. You need about 1.5 cup of rhubarb slices. Cutting the rhubarb for this apple rhubarb pirog dessert.

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.

Making the sweet apple and rhubarb mixture.
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.
Rolling out the pirog shortbread dough and adding into a baking sheet.

Fill the pirog with the apple rhubarb mixture, then shake it to allow the mixture to spread and settle evenly.

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.

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 pirog with a crispy meringue topping in a baking sheet.

Allow cooling

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

Apple rhubarb shortbread pirog topped with cool whip next to a piping bag and whisk.

Enjoy!

More Dessert recipes to enjoy:

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!

Lightly sweetened apples and rhubarb encased in a tender shortbread Pirog crust, topped with crisped up meringue.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: Apple Rhubarb Meringue Pirog
Calories: 143 kcal
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 11 inch round pirog (Can be made as a 8in x 12 inch rectangle)

Ingredients

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 4 1/2 cups of sliced apples.
  2. Peel the rhubarb stalk, then cut to 1/4 inch slices. You need about 1.5 cup of rhubarb slices.
  3. 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.
  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.
Nutrition Facts
Apple Rhubarb Meringue Pirog (Russian Pie)
Amount Per Serving
Calories 143 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 65mg3%
Potassium 130mg4%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 15g17%
Protein 1g2%
Vitamin A 54IU1%
Vitamin C 5mg6%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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