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
about 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 approx 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.
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. Stay tuned for that method with a savory filling.