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Grandma Katrina's Russian Apple "Pirog"


Fall is here, why not take a trip to your local apple orchard, and use fresh ingredients! Here's my low fat, low sugar version of my Grandma Katrina's "Pirog"( which is russian apple pie..) enjoy

Rate this recipe 3/5 (18 Votes)


  • 1 pound (about 4 cups) all purpose flour..
  • 3 large egg yolks.
  • 1 tablespoon freshly squeezed lemon juice.
  • 1 1/2 cups (about 1/2 pound) unsalted softened butter.( smart balance brand)
  • 1/2 cup of ice water.
  • 9 x 13 -inch spring form rectangular pan


Level of difficulty Easy
Cooking time 35mins
Cost Average budget


Step 1

Directions ♥

Use about one tablespoon of low fat smart balance butter to grease pan. Beat the rest of the butter for 1 minute at high speed in an electric mixer. Add flour and beat at low speed for another minute. Combine egg yolks, lemon juice and water and add into the mixer. Replace electric mixer with dough hook and beat for 3 minutes. Form into a ball, cover with plastic wrap and refrigerate for one hour.

Pinch a quarter of the dough and set aside. Roll the larger piece of dough on a lightly floured surface into a 14 inch diameter circle, about 1/3 inch thick. Place into pan and press lightly so that the pastry adheres to the form. Roll out the remaining dough into a rectangle 1/8 inch thick and then cut into 9 slices about 3/4 inches wide. Set aside.( you may if desired add regtangular criss cross topping, these 9 slices may be placed on top)

Preheat oven to 375F. Fill pan with jam( see recipe below) Bake for 12-15 minutes. Lower heat to 350F and bake for additional 8-10 minutes more or until crust is light beige. Remove from oven, let cool and serve

Apple Jam recipe ( low sugar)

1/2 cup Equal® Spoonful* or 12 packets

1 tablespoon cornstarch

Pinch ground cinnamon

Pinch ground nutmeg

2 cups apple cider or juice

1 tablespoon stick butter (smart balance brand)

8 tart baking apples

Combine Equal®, cornstarch, cinnamon and nutmeg in medium saucepan. Stir in cider and sliced spples, Heat to boiling.

Reduce heat and simmer, uncovered, 10 to 15 minutes or until fruit is tender and cider mixture is reduced to about 1 cup. Stir in butter until melted.

Remove apple jam from heat let cool and place on "pirog" and follow baking instructions...

Preheat oven to 375F. ( If desired now add criss cross slices, the 9 you set aside)

Place strips criss-cross ( from dough) on top. ( if desired) Bake for 12-15 minutes. Lower heat to 350F and bake for additional 8-10 minutes more or until crust is light beige.( you may sprinkle tops with cinnamon and equal sugar) Remove from oven, let cool and serve

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Chef Tips and Tricks

VIDEO: French Tarte Tatin

This French tarte tatin is golden, caramelized apple perfection!


  • 1 puff pastry
  • 6 apples, sliced
  • 3 oz.  chilled butter, chopped into chunks
  • 1/2 cup brown sugar



  1. Roll out a puff pastry.
  2. Lay out the apple slices in a pan.
  3. Add chunks of butter on top of the apples.
  4. Sprinkle the brown sugar on top.
  5. Cook for 20 minutes in oven at 350°F, to caramelize the apples.
  6. Place puff pastry on top of the caramelized apples.
  7. Cook for 15 minutes at 350°F.
  8. Enjoy!

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