Apple rhubarb pie (pirog) with a soft lattice crust and a crisp, marshmallowy meringue on top. A sweet-tart twist on rhubarb meringue pie.
- 2-3 large egg yolks (36-54 g), room temperature
- ¾ cup granulated sugar
- 1 cup unsalted butter room temperature
- ¼ cup sour cream
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ Tbsp white vinegar
- 2 tsp baking powder
- 2½-3 cups all-purpose flour (375-450 g) fluffed, gently scooped, leveled (1 cup = 150 g)
- 5-6 medium apples about 4½ cups sliced (about 500 g)
- 2 rhubarb stalks about 16 inches long; about 1½ cups (185 g) sliced
- ⅓-½ cup granulated sugar (67-100 g)
- 1½ Tbsp cornstarch
- 1 Tbsp granulated sugar for sprinkling the lattice
- 4 large egg whites (120 g), room temperature
- 1 cup granulated sugar
- ⅛ tsp kosher salt Morton
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Whisk the base: In a large bowl, whisk 2-3 large egg yolks, ¾ cup granulated sugar and 1 cup unsalted butter until smooth, 30 seconds to 1 minute. A mixer with the whisk attachment speeds this up.
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Add the rest of the wet ingredients: Whisk in ¼ cup sour cream and 1 tsp vanilla extract. Stir ½ tsp baking soda into ½ Tbsp white vinegar and add it too. Add 2 tsp baking powder last and whisk until smooth again.
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Add the flour: Add 2½ cups of the 2½-3 cups all-purpose flour and mix with a spoon, then with your hands. Gently knead the dough to bring it together, adding the rest of the flour a little at a time until the dough is soft and does not stick to your hands.
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Divide the dough: Split the dough into 3 equal pieces. Press 2 of them together for the base and keep 1 for the lattice. The dough is ready to use right away (Note 3).
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Slice the apples: Peel, core and thinly slice the 5-6 medium apples. You want about 4½ cups.
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Slice the rhubarb: Peel the 2 rhubarb stalks and cut them into ¼-inch slices, about 1½ cups.
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Mix the filling: Right before filling the crust, toss the apples and rhubarb with ⅓-½ cup granulated sugar and 1½ Tbsp cornstarch. Use the larger amount of sugar if your apples are tart. Don't let it sit, or the juice makes the bottom crust soggy.
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Heat the oven: Preheat the oven to 350°F (175°C) with the rack in the middle.
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Roll out the base: On a well-floured surface, roll the larger piece of dough into a 13-inch circle. Roll it onto the rolling pin and unroll it into an 11-inch round pan with a removable bottom (Note 1).
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Shape the edges: Press the dough against the pan so the edges come up about 1½ inches. Press on the tops of the edges to even them out.
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Add the filling: Pour in the apple rhubarb filling and shake the pan so it settles evenly.
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Make the lattice: Roll the smaller piece of dough into an 11-inch circle and cut it into 1-inch strips. Lay every other strip across the filling, evenly spaced, then lay the rest in the opposite direction.
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Sprinkle and bake: Sprinkle the lattice with 1 Tbsp granulated sugar. Bake for about 25 minutes, until the edges are light golden. Skipping the meringue? Bake until the lattice is golden brown all over.
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Whip the meringue: About 15 minutes into baking, put 4 large egg whites, 1 cup granulated sugar, and ⅛ tsp kosher salt in a very clean bowl. Whip on high for about 15 minutes, until stiff and glossy and the meringue balls up around the whisk (Note 2).
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Top the hot pie: Working quickly, pipe the meringue over the hot pie with a large star tip, or spread it with a spoon. Bring it all the way to the crust, so it doesn't shrink or weep.
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Bake the meringue: Bake about 10 minutes more, until the meringue is light golden and slightly crisp to the touch. If it browns too fast, cover loosely with foil.
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Cool completely: Let the pie cool in the pan to room temperature, until the filling is set, then remove the ring and slice with a knife dipped in hot water.
- Pan: The recipe makes 1 round 11-inch pie or 2 round 8-inch pies. For two pies, split the dough in half and use two thirds of each half for the bottom and one third for the lattice; roll each bottom to an 11-inch circle and each lattice to an 8-inch circle, and divide the filling and meringue between them. For one rectangle, use an 8x12-inch pan and cut squares.
- Meringue: Step-by-step photos are in my Basic Meringue post. The sugar goes in with the whites at the start, so it dissolves and the meringue stays smooth. The dough uses 2-3 yolks, so you'll need 1-2 extra egg whites. The meringue goes onto the hot pie; on a cooled pie it turns watery underneath.
- Dough: Photos for every step are in my Basic Pirog Dough post. It's ready to roll right away; chill the lattice circle for 30 minutes if the strips tear.
- Frozen rhubarb: Use it straight from the freezer and add ½ Tbsp more cornstarch.
- Scaling: If you double the recipe, double the baking soda and baking powder too, and bake it in two pans rather than one deeper pan.
- Make ahead: The dough keeps 1 day in the fridge, wrapped. Let it sit out about 30 minutes before rolling. Add the meringue on the day you serve it.
- Storage: Loosely covered at room temperature for 1 day, or in the fridge for up to 3 days. Freeze only without the meringue, for up to 3 months.
- Swap the fruit: Plums, cherries, or berries work too. Use more cornstarch for very juicy fruit and more sugar for tart fruit.
- Meringue bowl: Wipe it with a paper towel dipped in a little vinegar, so the whites whip up taller.