Apple Pierogies



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Apple Pierogies

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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 timeraisins 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
Posted on PRODIGY July 94; formatted for MM by Elaine Radis; PRODIGY ID
BGMB90B; GEnie, E.RADIS

Ingredients:

-79 SUSAN AARONSON

Serves:

12 Servings 		 
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