APPLE PIE PIEROGI

Apple pie pierogi image

Provided by Mary Lee

Time 1h40m

Number Of Ingredients 5

4-5 lb of your favorite apples peeled and diced small
1/3 c cinnamon sugar mixture (divided)
1 2/3 stick butter (divided)
dash or two of nutmeg
pierogi dough (see recipe below)

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.