The best delicious Apple Pierogies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apple Pierogies recipe today!
Hello my friends, this Apple Pierogies recipe will not disappoint, I promise! Made with simple ingredients, our Apple Pierogies is amazingly delicious, and addictive, everyone will be asking for more Apple Pierogies.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apple Pierogies.
Ready to make this Apple Pierogies Recipe? Let’s do it!
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-79 SUSAN AARONSON
-DOUGH-
1 1/2 c Flour
1/2 ts Baking powder
1/2 ts Salt
2 ts Sugar
4 tb Cold butter
1 Egg
1/2 c Sour cream
Put the dry ingredients and butter into a processor and pulse 3 or 4 times.
Mix the egg & the sour cream and add to the bowl, letting the machine run
until the dough forms a ball around the blade. Remove and knead the dough
on a floured board until smooth, then chill for about an hour. FILLING 2
Granny Smith apples, peeled, cored and cut into 8 pieces each. 1/4 cup
brown sugar, 1 tsp cinnamon and a dash of nutmeg. You could also add some
chopped walnuts to the apple mixture at this time–raisins also go well.
DIRECTIONS When the dough is cold, roll out to 1/4″ thickness, a bit
thinner if you can. Cut into 3″ rounds. Place one piece of apple and some
of the other filling ingredients onto the center of the dough, brush the
outer edge of the dough with some water, fold the dough over the filling
and, using the very tip of the tines of a fork, press down along the edge
of the dough to seal the edges together. If you want a shiny finish on the
pierogies, give them an egg wash, made with 1 well beaten egg and a Tblsp
milk. Put the finished pierogies on a parchment lined cookie sheet and bake
in a preheated 400~ oven for 20 minutes, or until the pastry is golden
brown. Remove from tray and serve. These are very good served with very
lightly whipped cream or even a Creme Anglaise.
When giving her this recipe, tell her to put a dot of butter and a couple
grains tapioca (just like making apple pie) so the collected juices in the
apple will thicken rather than leak out of hte pierogie!!! TTYS…….Susan
Yields
12 Servings
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