Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Russia with this show-stopping Apple Rhubarb Meringue Pirog! This isn't just another pie - it's a spectacular dessert that combines the tangy brightness of rhubarb, the sweet comfort of apples, and a cloud-like meringue topping that will make your guests swoon. Imagine cutting into a golden, flaky crust to reveal a bubbling fruit filling crowned with a perfectly toasted meringue - this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Russian
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups rhubarb, chopped
- 2 cups apples, peeled and sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar for meringue
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- Roll out the pie crust and carefully transfer it to the prepared pie dish, crimping the edges decoratively and trimming any excess dough.
- In a large mixing bowl, combine chopped rhubarb and sliced apples. Add 1 cup of sugar, cornstarch, and lemon juice. Gently mix until the fruit is evenly coated.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly and ensuring a smooth surface.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the fruit filling is bubbling and the crust edges are golden brown.
- While the pie is baking, prepare the meringue. In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
- Add cream of tartar to the egg whites, then gradually sprinkle in 1/2 cup of sugar while continuing to beat until stiff, glossy peaks form.
- Remove the pie from the oven and immediately spread the meringue over the hot fruit filling, creating decorative peaks and swirls with the back of a spoon.
- Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly golden and set.
- Remove from the oven and let the pie cool completely on a wire rack for at least 2 hours before serving to allow the filling to set.
- Slice and serve at room temperature, optionally garnishing with a sprinkle of powdered sugar or fresh mint leaves.
Tips
- • Ensure your egg whites are at room temperature for the most voluminous meringue • Use a clean, dry bowl and beaters when whipping egg whites to achieve maximum volume • For the most even baking, choose ripe but firm apples that hold their shape • Don't rush the cooling process - letting the pie rest allows the filling to set perfectly • For a picture-perfect meringue, use the back of a spoon to create dramatic peaks and swirls • If you're nervous about making meringue, add sugar very gradually and beat until glossy • A pinch of cream of tartar helps stabilize the egg whites and create a more stable meringue • Serve at room temperature for the best flavor and texture experience
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 3g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
