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Recipe Name: Apple Pierogies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

1 1/2 Cup(s) Flour
1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Sugar
4 Tablespoon(s) Cold butter
1 Egg
1/2 Cup(s) 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 Posted on PRODIGY July 94; formatted for MM by Elaine
Radis; PRODIGY ID BGMB90B; GEnie, E.RADIS Posted to MM-Recipes Digest
by "Rfm" <> on Nov 08, 98, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 84
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 20.5mg
Sodium: 131.1mg
Potassium: 36.1mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 1g
Protein: 2.3g

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