Plum Butter, Pecans and Meringue Pie


250 гр маргарина (Crisco Butter Shortening)
2 желтка|
1 ст. л. сметаны
1 ст. сахара
1 ч. л. соды погасить 1 ст. л. уксуса
Муки сколько возьмет, чтобы тесто не лепилось к рукам.

4-5 белков
1 ст. сахара

650 гр. сливового повидла (желательно кислого)
1 ст. жареных, рубленых грецких орехов или pecans


  • Перемешать все ингредиенты в миксере с насадкой “гитара”, когда ингредиенты начнут лепиться друг другу и напоминать тесто, выложить на стол и сформировать шар.
  • Поставить в холодильник на 1 час.
  • Тем временем взбить 4 белка с 1 стаканом сахара до тугой пены.
    Включить духовку на 350Ф.
  • Взять тесто с холодильника и выложить на противень размером 12×17 инчей.
  • Раскатать толщиной в 8 -10 мм.
  • Выложить повидло сверху на тесто – толщиной 5 мм.
  • Сверху посыпать 1 стаканом жареных, рубленых орехов pecans или walnuts (грецкие орехи?).
  • Выложить взбитые белки сверху на орехи.
  • Поставить в духовку на среднюю решетку и выпекать первые 15 минут при температуре 350Ф, потом убавить температуру до 200 -220Ф поставить деревнянную ложку в щельку двери и сушить белки пока они не станут сухими сверху.
  • Резать только после полного остывания иначе основа и белки будут сильно крошиться


Plum Butter, Pecans and Meringue Pie

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 x17 jelly roll pan



  • 250 grams of margarine Crisco Shortening w/ Butter Flavor is best
  • 2 egg yolks
  • 1 tablespoon sour cream
  • 1 cup of sugar
  • 1 teaspoon. baking soda + 1 tablespoon vinegar
  • About 2-3 cups of flour the dough should not stick to your hands


  • 4-5 egg whites
  • 1 cup of sugar


  • 650 grams of plum butter try to get one with tartness
  • 1 cup of roasted chopped pecans or walnuts


  1. Mix all the ingredients together (baking soda and vinegar should be mixed together in a separate bowl and only then added to the rest of the ingredients) either by hands or w/ an electric mixer over low speed.
  2. When the dough starts to pull together, take it out of the bowl of an electric mixer and form a ball.
  3. Cover with food wrap and place in a refrigerator for 1 hour.
  4. Meanwhile prepare the meringue by whipping the egg whites with an electric mixer and slowly adding the sugar when the egg whites have started to become white and foamy.
  5. Turn your oven to 350F and place the rack in the middle.
  6. Take the dough out of the refrigerator and spread it out on а jelly roll (12x17) pan with your hands/fingers to a layer of 8-10 mm.
  7. Spread the plum butter on top to an even layer.
  8. Sprinkle the pecans or walnuts on top of the plum butter layer.
  9. Spread out the meringue on top of the nut layer.
  10. Bake in your oven at 350F for the first 15 minutes, then lower the temperature to 200F - 220F, put a wooden spoon in a slot of your oven door and dry the meringue for another 30 minutes or until the meringue feels dry to the touch.
  11. Take the pie out of the oven and let it completely cool before cutting it.

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  • […] Growing up this Basic Pirog Recipe was used pretty frequently at our house. As versatile as it is and being made with all the staples you usually have in the kitchen, my mom made Pirog with all kinds of fillings. If it was summer, she would make it with plums, apricots or tart cherries. In the fall she would make it with shredded, sliced or diced apples. And in the winter she would make it with plum butter and roasted walnuts. […]

    · Reply
  • Marina

    Thank you!

    · Reply
  • Marina

    You can either use some kind of plum jam or just take some dried plums, let them stand in warm water until they're not so dry anymore, and then using a blender puree them into a paste.

    · Reply
  • chocolatecup

    it looks very good. i dont have plum butter:( can i sub it with something else?

    · Reply
  • Miri

    That pie looks awesome! It is definitely going into my “to make” list.

    · Reply

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