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.

★★★★★ 1 vote
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)


1In 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.
2Pierogi 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.
3In 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