Apple Pie Pierogi Food

APPLE PIE PIEROGI

Steps:

• 1. In large pot boil diced apples until soft but not mushy ... drain .. while still hot add approx 6 teaspoons butter and 2-3 teaspoons cinnamon sugar mixture and nutmeg ... mix well. Apples are now ready to make into pierogi.
• 2. Pierogi Dough 2 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 inches diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of apple filling ... fold over circle and with a egg wash or warm water close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. (stir gently) Remove from water and drain.
• 3. In fry pan melt remaining butter .. add 6-8 pierogi, brown lightly on both side .. remove from pan ... add remaining cinnamon sugar mixture to butter left in pan ... cook low until a syrup texture ... drizzle syrup over pierogi and serve. (make additional syrup if needed) Suggestion: add chopped walnuts to syrup, dust with powderedk sugar over pierogi Serve as a dessert with a scoop of vanila ice cream "or" as a side with your pork roast / chop dinner.

CRUNCHY PIEROGIES PIE

Steps:

• Preheat oven to 425.
• Boil pierogies for 3-4 minutes, or until they float to the water's surface.
• Drain well.
• Place in an 8-inch pie plate (glass, preferably).
• Put the 3 inividual tablespoons of butter on the top of the pierogies.
• Sprinkle the cheese over all.
• Bake for 15-20 minutes, until edges brown and the cheese and pierogi edges are crispy.
• If you did it right, the bottoms of the pierogies should be crispy, too.
• Serve hot.