Eastern European pies can be sweet or savory and they can be made with flaky pastry dough, yeast doughs, and filo dough. Here are top Eastern European dessert pie recipes. Here are recipes for Eastern European Savory Pies.
01 of 08
Apple tart or szarlotka is the Polish version of American apple pie, except the crust is sweeter and made with butter. Szarlotka and sernik (cheesecake), among others, are considered national desserts of Poland.
02 of 08
Here's an instance where filo dough is used in place of flaky pie dough or puff pastry. This nine-layer "pie" is filled with apples, walnuts, and poppy seeds, and is terrific with a strong cup of Turkish coffee.
03 of 08
Unlike other peach-pie makers, Mom never used spices like ginger, cinnamon or nutmeg in her pie. She wanted the pure, fresh flavor of juicy peaches to come shining through, and it did. I am truly my mother's daughter because, to this day, the only things I add to my peaches are sugar, flour, and a little salt.
04 of 08
When my grandmother had a few extra minutes of time, she would bother with a double crust. Otherwise, all her pies were open-face (see rustic tart recipe below). And when the spring rhubarb and wild strawberries were in, she would make this delightful sweet-tart dessert. Sometimes she would use apples in place of the strawberries.Continue to 5 of 8 below.
05 of 08
When my grandmother's rhubarb and wild strawberries came in, she would sometimes whip up this easy, open-face pie, especially when she had to pay boarders who expected a sweet finale to their meal.
06 of 08
Here's another instance where filo dough is used instead of flaky pie dough or puff pastry. The result is superior.
07 of 08
If you're a kruszonka (crumble) lover as I am, this one-crust rhubarb pie will be your new best friend. Streusel toppings are a very common way to top a one-crust pie in Eastern Europe.
08 of 08Use spring's abundance of young rhubarb in this flaky tart. The pucker power of rhubarb gives this dessert the same tang you'll find in green apple pie.