Apple pie pierogi

Mary Lee


Serve as you like .. as a dessert with a scoop of vanilla ice cream or as a side dish with your pork roast/chop dinner.

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approx pierogi


1 Hr 15 Min


25 Min


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)

Directions Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Other Side Dishes