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.

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.}

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

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.

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.

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