Lightly sweetened apples and rhubarb encased in a tender shortbread Pirog crust, topped with crisped up meringue.
Peel, core and then cut to small slices 5-6 apples. You want about 4½ cups of sliced apples.
Peel the rhubarb stalk, then cut to 1/4 inch slices. You need about 1.5 cup of rhubarb slices.
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.
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