In the Russian community I grew up in we called our sweet and savory sheets of yeast dough baked and filled with fruit or cabbage or meat, Pirog пиро́г (make sure to roll the r when you pronounce it).
This recipe will make enough dough for 2 small cookie sheet sized pastries. You can cut the recipe in half if you aren’t feeding a crowd or giving some away.
1/2 cup warm water
2 packages yeast (each packet is approx. 2-1/4 teaspoons yeast)
1 tablespoon sugar
2 cups sour cream
1/2 cup soft butter
1 cup sugar
2 teaspoons salt
Approx. 6 cups flour
Preheat oven to 350 degrees.
Dissolve yeast in warm water with the 1 tablespoon sugar.
Warm the sour cream carefully to lukewarm.
Mix the sour cream, butter, sugar, eggs, salt, and yeast mixture.
Start adding the flour 1 cup at a time till all mixed in and your dough comes away from the bowl and starts to form a ball. You might need a little more than 6 cups of flour.
Knead the dough on a floured surface.
Place the dough in a bowl in a warm place away from draft and let it rise twice punching in between rises, this could take up to 2 hours.
Divide the dough in half. Work with one half at a time if you are filling 2 small cookie sheets.
On a floured board or surface roll the dough out to the size of your small cookie sheet (approx. 15-1/2 x 10-1/2 x 1) The dough should be 1/4-1/2 inch thickness.
Carefully transfer the dough to the prepared cookie sheet (greased) and pat the dough down to fit to the edges and up the edges.
Fill the prepared dough with your choice of filling.
Bake in 350 degree oven for 40 minutes or until dough is a golden brown.
Cool before cutting in small portions and serving.
4 cups fruit – fresh, previously frozen, or canned
1 cup sugar
4 Tablespoons corn starch
Bring all the ingredients to a boil and then let cool before spreading evenly over the dough.
I added nuts on top of the filling but that is optional.
I used apple slices that I chopped into bite sized pieces.
*This filling recipe was enough for one cookie sheet of the dough. Double it if making 2 cookie sheets.
*If your canned fruit has sugar added you could omit the 1 cup of sugar and just add the corn starch.
I had some roasted pecans and decided to sprinkle them on top before baking the Pirog пиро́г.
The finished product. I’m a novice at baking with yeast doughs and kneading dough but slowly but surely I’m practicing my way into a comfort zone to try these recipes my mom made for larger gatherings. I’ll share some of her savory Pirog recipes in the future using a slightly different dough recipe. My mom’s Pirog usually had another layer of dough on top of the filling that was pinched to the bottom layer of dough. Then you would cut decorative slits on the upper dough before baking. She also made more decorative tops like you would on a pie with zig zag designs.
I’m sorry that I never took photos of our mom’s creations.
My sister Vera sent me this photo of her pirog that she added the top to. Thank you Vera! This sheet pie/pirog was made with Apricot filling. Vera also made the apricot filling.
11 thoughts on “Apple Pirog”
Very yummy, I enjoyed looking at this. Thank you Ellen 🙂
YUM, I love anything with apples. Thanks for sharing the recipe.
Have a happy day and a great new week!
This looks absolutely amazing! I can imagine what a treat it would be with a nice cup of tea.
Laura, growing up it was always served with tea!
…a neat pizza like dish.
It certainly sounds and looks delicious. And for feeding a crowd, it has to be a winner!
I have a picture of the one I made with the lattice top. I will have to find it and send it to you.
I am drooling over here on the other side of the country. If I were closer, I might be knocking on your door!
Oh boy does ever look good!!!
This looks delicious! I’m pinning the recipe to try.
It never would have occured to us to take pictures of our mom’s food!
I’m so thankful for tjhe time I could spend with my mom for blog recipes.
Even then, I would not have guessed how short a time we’d have left.