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Plum Butter Pirog

Plum Butter Pirog bar being held in a hand.

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.

Cut Plum Butter Pirog in a baking sheet.
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 cut into pieces in a baking sheet.

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:

Also:

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.

How to line basic pirog dough in a baking pan.

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.

Adding the plum butter to the pirog tart dough.

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

How to spread roasted, chopped walnuts on top of plum butter.

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.

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

How to pipe star on top of unbaked pirog with a pastry bag.

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 judgment and adjust the baking time according to 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 in a baking dish after baked.

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

Try these other Desserts:

  • Dulce de Leche Macarons – A delicious macaron recipe.
  • Prague Cake – Chocolate sponge cake layered with Chocolate Custard Buttercream.
  • Kiev Cake –  Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries.

 

Plum Butter, Walnut and Meringue 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!
5 from 1 vote

Delicious plum butter pirog made of a delicious tart dough topped with plum butter, walnuts and a fluffy meringue layer.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: plum butter pirog
Calories: 125 kcal
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 28 squares

Ingredients

Also:

  • 13 x9 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.
Nutrition Facts
Plum Butter, Walnut and Meringue Pirog
Amount Per Serving
Calories 125 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 57mg2%
Potassium 45mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin C 2mg2%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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!

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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  • Natalie

    Hi Marina,
    Can you tell me how long this Pirog recipe will stay fresh & the best way to store it. Can it be made ahead? Does it need to be covered to store? I need to make a few desserts for a wedding and I’m trying to make a schedule of when I can make the desserts and how far ahead. Btw I love this dessert esp the tart plum butter…mmm.
    Thank you, Natalie

    · Reply
    • Hi Natalie,
      I would say that this one tastes best within the first 24 hours. After that it’s ok, but loses it’s initial, best flavor.
      Best way to store it – you can leave it either at room temperature, or refrigerate it covered. Just stay away from the commercial fridges, because their air has a lot more moisture and can cause the meringue to weep.

      Thank you!

      · Reply
  • Alina Skye

    Hi! I made the Plum Butter Pirog today and while making it, I noticed you forgot to mention (in the steps) when to add sour cream. Almost didn’t add it in time. 🙂 Just thought you’d be happy to know…

    · Reply
  • Olga

    Thanks for the recipe. It was delicious and so easy to make. Question: Do you store the pirog in the fridge or can you leave it out on the counter?

    · Reply
    • Hi Olga,
      Thanks for your comment!
      I leave it out on the counter, but my sister likes it out of the fridge so she would put it in the fridge. You can do either.

      · Reply

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